Serves: 4
Total Calories: 148
1. Slice any of the vegetables listed below. Bring stock to a boil.
2. Add vegetables and simmer as indicated below. (When using more than one vegetable, add each according to the time indicated by its cooking requirements.) Season with salt.
CUCUMBERS: Peel. Cut in half lengthwise. Scoop out seeds and slice. Simmer, covered, 3 minutes.
LETTUCE: Chop. Simmer, uncovered, 1 to 2 minutes.
MUSHROOMS, DRIED: Soak and slice. Simmer, covered, 15 minutes.
PEAS: Shell. (You may also add 1/2 cup fresh mushrooms, sliced.) Simmer, uncovered, 10 minutes.
TOMATOES: Use canned tomatoes, mashed or 6 tablespoons tomato juice. Simmer, covered, 2 to 3 minutes.
TURNIPS: Peel Chinese white turnips. Cut in chunks. Simmer, covered, 30 minutes.
WATER CRESS: Remove tough stems. Simmer, uncovered, 1 to 2 minutes.
ZUCCHINI: Use peeled or unpeeled. Cut in 1/4-inch slices. Simmer, covered, 3 to 5 minutes.
VARIATIONS:
* Add to stock with vegetables, 1 teaspoon ginger juice or 1 teaspoon vinegar and a few drops of sesame oil.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Vegetable Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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