Chinese Shredded Vegetable Soup Recipe at MyDish

Chinese Shredded Vegetable Soup

3 stars based on 1 reviews Rate this Recipe

Method

  • If not already heated bring the stock to boiling point add the five-spice powder and star anise and bring to a boil.
  • Add the soy sauce, coriander and vegetables, and garlic, simmer for 5 minutes, add the noodles and simmer for 3 minutes or until the noodles are tender
  • Check the seasoning, adding salt and pepper to taste.
  • Serve and Enjoy!

    • Tips

    • To transform the soup into a light supper, add 250 grams of cooked prawns or chicken

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    Ingredients

    • YOU WILL NEED
    • 1 ¾ litres vegetable stock
    • ¾ teaspoon five-spice powder
    • 1 whole star anise
    • 2 tablespoons light soy sauce
    • 2 tablespoons fresh coriander. chopped
    • 60 grams carrots. cut into a fine julienne
    • 60 grams leek. cut into a fine julienne
    • 60 grams celery. cut into a fine julienne
    • 60 grams spring onions. cut into a fine julienne
    • 60 grams green. red or yellow pepper. cut into a fine julienne
    • 60 grams bean sprouts. topped and tailed
    • 60 grams snow peas. cut into a fine julienne
    • 60 grams bamboo shoots. cut into a fine julienne
    • 3 cloves garlic. minced
    • 1 teaspoon fresh ginger. peeled and minced
    • 45 grams fine noodles or vermicelli

    By Views 2980  Added Thu Feb 25 2010


    Soup makes a great addition to any meal, and this is no exception a hot vibrant appetizing soup that will stimulate your taste buds and leave you wanting more, it is purely mouth-watering.

     

    This soup is based on a favourite soup of mine that the Chinese restaurant in Wendover, Buckinghamshire (Wendover Peking Restaurant) used to serve, I managed to copy this dish but I have never managed to copy their “Nine Season Prawns” so if anyo Read More

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