Chinese Stir Fry Soup
Submitted by: Steph:0)
serves 4
cals per serving 452
chicken or veg stock cubes, dissolved in 1 1/2 pints (900ml) hot water
1 bunch of spring onions or leek, trimmed and finely sliced
1 carrot, finely sliced
1 red pepper, deseeded and finely sliced
90g (3oz) bean sprouts
90g mushrooms sliced
1 teaspoon soy sauce
2 teaspoons sweet chili sauce (optional)
1 teaspoon Chinese five spice seasoning
Chopped fresh chives or parsley, to garnish
salt and freshly ground black pepper
1)Pour the stock into a large saucepan and add the spring onions or leek,carrot and red pepper. Bring up to a boil, then cover and reduce the heat, simmer for 5 minutes.
2) Add the bean sprouts, mushrooms and five spice seasoning. Cook for 3-4 more minutes, and then add the soy and chili sauce, if using, plus a little salt and pepper.
3) Ladle the soup to warm bowls and serve garnished with either chopped fresh chives or parsley.
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