Soups Recipes - Clear Vegetable Soup
Recipe
Ingredients
-
30ml/2tbsp groundnut (peanut) oil
-
15m/1 tbsp magic paste (see Cook's Tip)
-
100g/3 1/2oz Savoy cabbage
or Chinese leaves (Chinese cabbage), finely
shredded
-
100g/3 1/2oz mooli (daikon), finely diced
-
1 medium cauliflower, coarsely chopped
-
4 celery
sticks, coarsely chopped
-
1.2 liters/2 pints/5 cups
vegetable stock
-
130g/4 1/2oz fried tofu, cut into 2.5cm/1
in cubes
-
5m/1 tsp palm sugar
(jaggery)
or
light muscovado (brown) sugar
-
45ml/3 tbsp light soy sauce
Serves 4
Method:
-
Heat the groundnut oil in a large, heavy pan or wok. Add
the magic paste and cook over a low heat stirring
frequently, until it gives off its aroma.
-
Add the
shredded Savoy cabbage or Chinese leaves, mooli,
cauliflower and celery.
-
Pour in the vegetable
stock, increase the heat to medium and bring to the
boil, stirring occasionally.
-
Gently stir in the tofu
cubes.
Add the sugar and soy sauce. Reduce the heat and simmer
for 15 minutes, until the vegetables are cooked and
tender.
-
Taste and add a little more soy sauce if needed.
Serve hot.
Note:
In China and Central Asia, this type of clear soup is
usually made in large quantities, then stored as
appropriate and reheated for consumption over a number
of days. If you would like to do the same, double or
treble the quantities listed below. Chill leftover soup
rapidly and always reheat thoroughly before serving.
Cook's
Tip:
Magic paste is a mixture
of crushed garlic, white pepper and
coriander (cilantro). Look for
it at Thai markets.
Asian Soups Recipes - Clear
Vegetable Soup Recipe
