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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A good soup from the Foodcourt column by Anjali Vellody of the Weekend magazine(dated:01/02/04). Ingredients:
4 cups beef stock or 4 cups vegetable stock |
1 tablespoon soya sauce, to taste |
1/4 cup spring onion, washed and finely chopped |
1/2 cup bean sprouts |
1/2 cup canned sliced bamboo shoot |
1/2 cup tofu, cubes |
2 tablespoons fresh coriander leaves, washed |
Directions:
1. Bring stock to a boil in a large pot.
2. Add spring onions, soya sauce and bamboo shoots and cook for 5 minutes.
3. Then add bean sprouts, tofu and corriander leaves and cook for 5 minutes.
4. Serve hot!
5. For vegetarian use the vegetable stock.
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