Chinese vegetable soup. As I said, I've always had a thing for tasty Asian soups. I love wonton soup, egg drop soup, and hot and sour soup is my favorite. My husband is half Chinese and his grandparents owned Chinese restaurants, so I feel like we could be considered experts in what's good.
Right from the choice of veggies like broccoli and bean sprouts, which are typically Oriental, to the addition of ginger and garlic, this Chinese Vegetable Clear Soup is a thorough example of Chinese cooking. Waitrose recipe for Chinese Vegetable Soup. This Chinese vegetable soup is a regular dish for my family, which previously was cooked by my mother and recently myself. You can cook Chinese vegetable soup using 13 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Chinese vegetable soup
- You need 50 grams of bok choy (sliced).
- It’s 50 grams of cabbage (sliced).
- You need 50 grams of nappa cabbage.
- It’s 2 tbsp of cooking oil.
- It’s 1 tsp of salt.
- You need 1 tsp of sugar.
- You need 1 pinch of pepper.
- You need 3 clove of garlic (sliced).
- Prepare 5 grams of CM ginger (sliced).
- It’s 100 grams of chicken breasts (sliced with skin).
- It’s 1 tsp of sesame oil.
- Prepare 450 ml of water.
- You need 1 tsp of fish oil.
We used slightly different ingredients for the soup but still share a few similarities. First, they are clear soup, just like most of the other Asian soups. We never mash or blend the vegetables to make it creamy. Pour the hot broth into the soup mixture.
Chinese vegetable soup instructions
- 1. Sautee the ginger and garlic in oil, until brown and fragrant.
- Pour in water and place in the chickem.
- Add seasoning and sesame and fish oil.
- Cook chicken throughly.
- Once chicken is cooked place in the vegetables.
- Once the veggies are cooked ….. serve.
Add soy sauce and rice vinegar. For a low-sodium diet, use low-salt soy sauce. Stir in salt and pepper to taste or use a low-sodium, Chinese seasoning blend. Chinese soups are enjoyed all over the world. Every country has soups with a heavy Chinese influence, adapted slightly to suit their indigenous tastes.