Mixed Vegetable Soup Recipe
Servings: 1
Ingredients
- 2 x carrots
- 1 sm turnip
- 3 ounce bamboo shoots
- 4 ounce white cabbage
- 3 tsp salt
- 2 lrg tomatoes
- 4 c. water (1 c. = 250 ml)
- 3 ounce noodles
- 3 ounce Chinese pickles (cha tsai)
- 2 x scallions
- 3 ounce pea sprouts
- 2 Tbsp. Vesop (this is a substitute for soy sauce)
- 1/2 tsp MSG (monosodium glutamate)
- 1 pch pepper
Directions
- Peel the carrots and turnip, shred or possibly grate the flesh finely; grate the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with these vegetables. Slice the tomatoes. Fry the vegetables in a little oil for 5 min, stirring well. Add in the water, mix well, then stir in the noodles. Simmer for 30 min.
- Slice the pickles; chop the scallions; add in with pea sprouts to the pan and cook for 5 min. Add in remaining ingredients and simmer for 10 min.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1857g | |
| Calories 596 | |
| Calories from Fat 20 | 3% |
| Total Fat 2.33g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8689mg | 362% |
| Potassium 2150mg | 61% |
| Total Carbs 134.35g | 36% |
| Dietary Fiber 15.1g | 50% |
| Sugars 20.96g | 14% |
| Protein 18.58g | 30% |
