Here you can find a easy recipe for Chinese Clear Vegetable Soup
INGREDIENTS:
- Vegetable or chicken stock –1litre
- Shallots – 3 nos
- Baby carrots(sliced) – 1
- Baby potatoes – 5 nos
- Cabbage(long shreds) – 2 tablespoon
- Fresh/frozen peas – ¼ cup
- Celery (finely chopped) – 1 stick
- Leeks (roughly chopped)– 1 stick
- Garlic – 2 cloves(chopped)
- Spring onion(chopped) – I stick
- Cornflour – 2 tablespoon
- Mint leaves – 4-6 For garnishing.
PREPARATION METHOD:
- If using veg/chicken stock,bring to boil… (or)
- In a deep pan add water.Bring to boil.Sprinkle salt.
- Now add onions,garlic,halved potatoes,peas, celery and baby carrots.
- Cook on Simmer for 15-20 minutes.(lid covered.)
- Now add the remaining veggies leeks,cabbage,cook for 5-7 minutes.
- Finally add chopped spring onions.stir for seconds.
- The original Chinese soup ready.
- Want a richer,thicker version add cornflour and stir for few more minutes.
- Serve with roughly chopped mint leaves.
NOTES AND TIPS:
- Pour on hot cooked rice or place rice noodles and scoop out.
- The original recipe has Young baby pak choi/spring greens,replaced cabbage.