Ingredients
-
6
-
2
-
1
-
2
-
1/2
-
1
-
1
-
1 1/2
-
1/2
-
-
-
-
-
-
Directions
Shazam! Chinese Soup, I was cleaning out the fridge today and had a few vegetables I didn’t just want to toss so I made this soup. I really surprised myself with this one and I am posting it while it is fresh in my mind. Really good and simple., It was ‘clean out the fridge’ day so I thought this would be the perfect recipe. It was! Very tasty soup as written but so customizable. I add a couple of mushrooms and a couple of handfuls of bean sprouts to the mix. I also put in a few Pot Stickers to make it more hearty. Very good soup!
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Steps
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1
Done
|
Put Water and Boullion in a Pot and Turn Heat on High. |
|
2
Done
|
Grate a Carrot Directly Into Pot. |
|
3
Done
|
Finely Slice Cabbage Leaving the Strips Long and Toss Into the Pot. |
|
4
Done
|
Finely Dice Onion and Toss Into Pot. |
|
5
Done
|
Cut Bark Off of a 1/2 Inch Piece of Fresh Ginger. Smash Ginger With Something Heavy Like a Mallot or With the Bottom of a Heavy Glass Measuring Cup to Pulvarize and Chop. |
|
6
Done
|
Toss Into the Pot. |
|
7
Done
|
Toss Garlic Clove Into the Pot. |
|
8
Done
|
After Soup Comes to a Boil, Reduce Heat and Simmer 20 Minutes or Until Veggies Are Soft. |
|
9
Done
|
Add Sesame Oil and White Pepper and Stir. |
