VEGAN Chinese (ish) Vegetable Soup

Easy to make, light, refreshing Soup

Yield: 4 servings ( Serving Size: Reasonable )
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  • 6 cup(s) garlic Stock Hot
  • 1 whole(s) White Onion Finely Chopped
  • 1 teaspoon(s) Fresh Ginger Chopped
  • 1 teaspoon(s) soy sauce
  • 1 can(s) Bamboo Shoots A 250g tin
  • 1 whole(s) Carrot Grated
  • 3/4 cup(s) Shitake Mushroom Hydrated, Sliced, Discard stalks
  • 1 can(s) Peas (Minted) 1 440g tin
  • 1 cup(s) Celery diced
  • 1 whole(s) Pepper Diced (I use green)


  1. 1) Heat Onion, Garlic, Ginger in 1 cup of stock (blanch without colouring. About 3 mins)

  2. 2) Stir in Soy and remaining stock (bring to a simmer)

  3. 3) Stir in.... well everything else

  4. 4) Simmer for 10-20 minutes till everything is cooked (Al Dente)

  5. The more you reduce the liquid the more 'stew' like it becomes.
January 2013

This recipe is a personal recipe added by ChefDrT and has not been tested or endorsed by MyRecipes.

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