Chinese Shredded Vegetable Soup
This soup is based on a favourite soup of mine that a Chinese restaurant used to serve. I managed to copy this dish but I have never managed to copy their Nine Season Prawns so if anyone knows how please let me know. To transform the soup into a light supper, add 250 grams of cooked prawns or chicken.
This soup is based on a favourite soup of mine that a Chinese restaurant used to serve. I managed to copy this dish but I have never managed to copy their Nine Season Prawns so if anyone knows how please let me know. To transform the soup into a light supper, add 250 grams of cooked prawns or chicken.
- 3 cloves garlic minced
- 1 liter vegetable stock
- 3/4 teaspoon five spice powder
- 1 whole star anise
- 2 tablespoon light soy sauce
- 2 tablespoon fresh coriander chopped
- 60 grams carrots cut into a fine julienne
- 60 grams leek cut into a fine julienne
- 60 grams celery cut into a fine julienne
- 60 grams spring onions cut into a fine julienne
- 60 grams green bell pepper
- 60 grams bean sprouts
- 60 grams snow peas cut into a fine julienne
- 60 grams bamboo shoots cut into a fine julienne
- 1 teaspoon fresh ginger peeled and minced
- 45 grams noodles use the fine noodles
- Carbohydrate 10.107354791168 g
- Cholesterol 4.10625 mg
- Fat 0.285118741094999 g
- Fiber 1.39065885936218 g
- Protein 2.21024991152654 g
- Saturated Fat 0.0483612740428723 g
- Serving Size 1 1 Serving (200g)
- Sodium 780.625602192297 mg
- Sugar 8.71669593180586 g
- Trans Fat 0.0840959766522312 g
- Calories 49 calories
Step-by-step
- If not already heated bring the stock to a boiling point add the five-spice powder and star anise and bring to a boil.
- Add the soy sauce, coriander, vegetables, and garlic, simmer for 5 minutes, add the noodles and simmer for 3 minutes or until the noodles are tender
- Check the seasoning, adding salt and pepper to taste.
- Serve at once in warmed bowls and Enjoy
Replacing vegetable stock with an intense dashi or a clean bone broth alters the flavor profile from sweet and herbaceous to deeply savory. Uniform knife skills dictate success or failure here, as disparate vegetable thicknesses prevent even tenderization during the brief five-minute simmer. Cut carrots, leeks, and celery into uniform strips measuring two millimeters wide to ensure they soften simultaneously without turning mushy. Storing leftover raw vegetables and noodles separately from the heated stock prevents the starches from breaking down into the liquid during refrigeration.
Broth Infusion and Service
Simmering the star anise and five-spice powder in the liquid for ten minutes extracts the volatile oils completely before the aromatics enter. Ladle the steaming broth into bowls preheated with hot tap water to maintain serving temperature above 140 degrees Fahrenheit.
- Noodles overcooking? Remove the pot from the heat source exactly at the three-minute mark to halt starch gelatinization.
- Broth cloudy? Strain the whole spices through a fine mesh sieve prior to adding the delicate julienned produce.
