Tuesday, 17 December 2013

Chinese Soup

What you need:

6 teacups clear vegetable stock
1 teacup mushrooms, sliced or baby corn (parboiled)
1 teacup carrots, sliced (parboiled)
10 to 12 whole spinach leaves
1/2 teaspoon oil
salt to taste

1. Put the stock to boil.
2. Add the mushrooms and carrots and boil for 2 to 3 minutes.
3. Add the spinach leaves and salt. Boil for few seconds.
4. Trickle the oil on top.
5. Serve hot with chilies in vinegar, chilli sauce and soya sauce.

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