Recipe for Vegetable Soup (Su Tsai Tang)

Ingredients

1 tomato (about 8-oz.)
6 cup chicken stock
3 cup shredded cabbage
1/2 cup julienne carrot
1 cup thinly slice onion
1 cup julienne celery
3 tablespoon oil
1 tablespoon salt
1/4 teaspoon white pepper
1/4 teaspoon msg (optional)
1 teaspoon sesame oil
1/2 teaspoon tabasco (optional)

Instructions

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).





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here