Chinese Vegetable Soup is a traditional Chinese recipe for a classic soup of mixed vegetables and greens in a vegetable stock vase flavoured with soy sauce and rice wine. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Vegetable Soup.
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This is a Chinese vegetarian soup of mixed vegetables in a vegetable stock base.
Ingredients:
115g Chinese leaf (Napa cabbage)
2 tbsp groundnut oil
225g firm, marinated, tofu, cut into 1cm cubes
2 garlic cloves, thinly sliced at a bias (ie diagonally)
1 carrot, thinly sliced
1l vegetable stock
1 tbsp Chinese rice wine (or dry sherry)
2 tbsp light soy sauce
1 tsp sugar
salt and freshly-ground black pepper, to taste
Method:
Shred the cabbage finely and set aside.
Heat the oil in a large wok or frying pan over high heat. Add the cubes of tofu and stir-fry for about 4 minutes, or until browned. Remove from the wok with a slotted spoon and set aside to drain on kitchen paper.
Add the garlic, spring onions and carrot to the oil remaining in the wok and stir-fry for 2 minutes. At this point add the vegetable stock, rice wine and soy sauce. Stir in the sugar then add the shredded cabbage. Cook over medium heat, stirring frequently, for 2 minutes more, or until all the ingredients are thoroughly heated through.
Season to taste with salt and black pepper, then return the tofu to the wok. Ladle the soup into warmed bowls and serve immediately.