Chinese, Soup

Chinese Vegetable Soup


Spring onions – 2 or 3
Carrots – 2 (medium)
Cabbage – 150gms
Cauliflower – 1 small
French beans – 100gms
Salt – as required
White pepper powder – 1/2 tsp
Ajinomoto – 1/2 tsp
Soya sauce – 3/4 tsp
Oil – 2 tbl sps
Sugar – 1 tsp
Cornflour – 1 tbl sp.

1. Blanch whole carrots and french beans in hot water for 2-3 minutes
2. Strain, add cold water and drain again.
3. Chop all the vegetables into thin, even, matchstick like pieces.
4. Heat oil and stir fry all the vegetables with ajinomoto for 3-4 minutes.
5. Add enough water, salt, soya sauce, sugar and cook gently in reduced flame till the vegetables become just tender.
6. Mix cornflour in little cold water to make into a paste and pour it to the soup.
7. Stir gently and heat for few minutes.
8. Add pepper powder and serve hot.

Serves: 5-6 persons.

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