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Mixed Vegetable Soup

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Ingredients
  • 2 carrots
  • 1 small turnip
  • 3 ounces bamboo shoots
  • 4 ounces white cabbage
  • 3 tsps salt
  • 2 large tomatoes
  • 4 cups water (1 cup = 250 ml)
  • 3 ounces noodles
  • 3 ounces Chinese pickles (cha tsai)
  • 2 scallions
  • 3 ounces pea sprouts
  • 2 tblsp Vesop (this is a substitute for soy sauce)
  • 1/2 tsp MSG (monosodium glutamate)
  • pinch pepper
Instructions

Peel the carrots and turnip, shred or grate the flesh finely; grate the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with these vegetables. Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well. Add the water, mix well, then stir in the noodles. Simmer for 30 minutes. Slice the pickles; chop the scallions; add with pea sprouts to the pan and cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes.

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