Chinese Shredded Vegetable Soup
This soup is based on a favourite soup of mine that the Chinese restaurant in Wendover, Buckinghamshire (Wendover Peking Restaurant) used to serve, I managed to copy this dish but I have never managed to copy their ?Nine Season Prawns? so if anyone knows how please let me know.
To transform the soup into a light supper, add 250 grams of cooked prawns or chicken
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
meatless
soups chowders broths consomm?s
dinner parties
soup
vegetables
chinese
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 3 cloves garlic minced
- 1 liter vegetable stock
- 3/4 teaspoon five spice powder
- 1 whole star anise
- 2 tablespoon light soy sauce
- 2 tablespoon 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 bell pepper
- 60 grams bean sprouts
- 60 grams snow peas cut into a fine julienne
- 60 grams bamboo shoots cut into a fine julienne
- 1 teaspoon fresh ginger peeled and minced
- 45 grams noodles use the fine noodles
- Carbohydrate 10.107354791168 g
- Cholesterol 4.10625 mg
- Fat 0.285118741094999 g
- Fiber 1.39065885936218 g
- Protein 2.21024991152654 g
- Saturated Fat 0.0483612740428723 g
- Serving Size 1 1 Serving (200g)
- Sodium 780.625602192297 mg
- Sugar 8.71669593180586 g
- Trans Fat 0.0840959766522312 g
- Calories 49 calories
If not already heated bring the stock to a boiling point add the five-spice powder and star anise and bring to a boil. Add the soy sauce, coriander, 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 at once in warmed bowls and Enjoy
