Healthy and Tasty Clear Soups

Chinese Vegetable Soup

Ingredients

• 200 ml vegetable stock
• 10 g spinach leaves
• 20 g Chinese cabbage dice
• 20 g Bok choy (Chinese mustard cabbage), diced
• 20 g sliced button mushroom
• 20 g diced shitake mushroom
• 20 g sliced carrot
• 10 g celery leaves
• 10 g spring onion strips
• 10 g fried garlic
• 10 g zucchini slice
• 2 teaspoons ginger juice
• 2 teaspoons lime juice
• Salt and sugar to taste

Method

1. Wash all the vegetables.
2. Heat the vegetable stock in a saucepan.
3. Add all vegetables and mushrooms and boil for 10 minutes.
4. Add salt, sugar, ginger juice and lime juice.
5. Garnish with fried garlic and spring onions.
6. Serve hot.

Japanese Miso Soup

Ingredients

• 200 ml vegetable stock
• 25 g miso paste
• 20 ml Kikkoman soy
• 20 g bean curd, diced
• 10 g spring onion roundels
• 20 g shitake mushroom, julienned
• 20 g seaweeds (for thickening)
• 10 g fried shallots
• Salt and sugar to taste

Method

1. Boil the vegetable stock in a saucepan.
2. Add the miso paste, soy, salt and sugar and boil for 3 minutes.
3. Add the bean curd, spring onion, mushroom and seaweed.
4. Garnish with fried shallots and serve hot.

Asparagus and Haricot

Ingredients

• 75 g asparagus roundels
• 75 g haricot bean roundels
• 250 ml vegetable stock
• 25 ml cornstarch
• Salt and sugar to taste
• A pinch of white pepper powder

Method

1. Boil the vegetable stock.
2. Add the seasonings and then the asparagus and haricot.
3. Once the soup starts to boil, thicken the soup with cornstarch.
4. Garnish with white pepper powder and serve hot.
5. The soup can also be served with puffed rice.