Vegetable Soup (Su Tsai Tang)
- 1 Tomato (about 8-oz.)
- 6 c Chicken stock
- 3 c Shredded cabbage
- 1/2 c Julienne carrot
- 1 c Thinly slice onion
- 1 c Julienne celery
- 3 tb Oil
- 1 tb Salt
- 1/4 ts White pepper
- 1/4 ts MSG (optional)
- 1 ts Sesame oil
- 1/2 ts Tabasco (optional)
Blanch tomato for half a minute and slip off skin. Remove seeds and cut
into small pieces.
In boiling chicken stock add cabbage, carrot, onion and celery and bring to
boil again. Reduce heat and cook until tender.
Saute' tomato in 3 tablespoons oil. Add to soup with salt, pepper and MSG
(if used). Cook for another 3 to 4 minutes and add sesame oil and Tabasco
(if used).
Shared by Cate Vanicek
into small pieces.
In boiling chicken stock add cabbage, carrot, onion and celery and bring to
boil again. Reduce heat and cook until tender.
Saute' tomato in 3 tablespoons oil. Add to soup with salt, pepper and MSG
(if used). Cook for another 3 to 4 minutes and add sesame oil and Tabasco
(if used).
Shared by Cate Vanicek
