Chinese Shredded Vegetable Soup
Ingredients
- 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
Accompaniment
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Description
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.
Method
-
1
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!
Chef's Tips
To transform the soup into a light supper, add 250 grams of cooked prawns or chicken
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