Vegetable Soup (su Tsai Tang)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Soups | 1 | Servings |
INGREDIENTS
| 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 | T | Oil |
| 1 | T | Salt |
| 1/4 | t | White pepper |
| 1/4 | t | MSG, optional |
| 1 | t | Sesame oil |
| 1/2 | t | 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). Shared by Cate Vanicek From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1117
Calories From Fat: 581
Total Fat: 65g
Cholesterol: 43.2mg
Sodium: 9881.2mg
Potassium: 3311.6mg
Carbohydrates: 93.7g
Fiber: 14.8g
Sugar: 46.9g
Protein: 44.7g