Vegetable Soup (su Tsai Tang) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Tomato, about 8-oz.
6 cup: Chicken stock,
3 cup: Shredded cabbage,
1/2 cup: Julienne carrot,
1 cup: Thinly slice onion,
1 cup: Julienne celery,
3 tbsp: Oil,
1 tbsp: Salt,
1/4 tsp: White pepper,
1/4 tsp: MSG, optional
1 tsp: Sesame oil,
1/2 tsp: Tabasco, optional
Directions:
Blanch tomato for half a minute and slip off skin. Remove seeds and
cut into small pieces.
In boiling chicken stock add cabbage, carrot, onion and celery and
bring to boil again. Reduce heat and cook until tender.
Saute tomato in 3 tablespoons oil. Add to soup with salt, pepper
and MSG (if used). Cook for another 3 to 4 minutes and add sesame
oil and Tabasco (if used).
Shared by Cate Vanicek
Source from luhu.jp
cut into small pieces.
In boiling chicken stock add cabbage, carrot, onion and celery and
bring to boil again. Reduce heat and cook until tender.
Saute tomato in 3 tablespoons oil. Add to soup with salt, pepper
and MSG (if used). Cook for another 3 to 4 minutes and add sesame
oil and Tabasco (if used).
Shared by Cate Vanicek
Source from luhu.jp