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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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The Chinese name is TZAI TANG. A good vegan soup. Ingredients:
4 dried chinese mushrooms |
4 medium tomatoes |
3 tablespoons vegetable oil |
2 green onions, finely chopped |
1/2 garlic clove, crushed |
1 stalk celery, thinly sliced |
1/4 head chinese cabbage, thinly sliced |
1/2 cup bean sprouts |
3 tablespoons soy sauce |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/8 teaspoon ground ginger |
2 teaspoons parsley, chopped |
3 1/2 cups broth, hot |
Directions:
1. In a small bowl, soak mushrooms in hot water 30 minutes or until softened.
2. Peel tomatoes; remove and discard seeds. Chop tomatoes. Drain and coarsely chop mushrooms.
3. Heat oil in a wok or large skillet. Add onions and garlic; saute until transparent. Add chopped mushrooms, chopped tomatoes, celery, cabbage and bean sprouts. Stir-fry over high heat 2 to 3 minutes.
4. Stir in soy sauce, salt, white pepper, ginger, parsley and stock or broth.
5. Bring to a boil. Reduce heat and simmer 2 to 3 minutes. Pour into a tureen or serve in individual bowls. Serve hot.
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