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Spring Chinese Soup

Spring Chinese Soup

    

Cook

No. of servings

6

Ready in

40 min.

Difficulty

low

 

 

chinese spice mixture1tsp1teaspoon
frozen vegetables (asian vegetable mix)7oz200grams
leek1.75oz50grams
olive oil3tbsp3tablespoon
oyster mushroom3.5oz100grams
oyster sauce2tbsp2tablespoon
pasta - instant noodles1.75oz50grams
salt1tsp1teaspoon
soy sauce3tbsp3tablespoon
water2.1quart2litres

1. Leek

olive oil 3 tbsp  leek 1.75 oz (50 g)

Wash the leek, cut into the rings and fry in oil.

Leek

2. Oyster mushrooms

oyster mushroom 3.5 oz (100 g)

Wash the oyster mushrooms, finely chop and add into the leek. Blend and saute for a while.

Oyster mushrooms

3. Vegetable

frozen vegetables (asian vegetable mix) 7 oz (200 g)  salt 1 tsp  chinese spice mixture 1 tsp  soy sauce 3 tbsp  oyster sauce 2 tbsp  water 2.1 quart (2000 ml)  pasta - instant noodles 1.75 oz (50 g)

Add mixed vegetable, salt, spicy chinese mixture, soya sauce, oyster sauce and water. Cook for 20 minutes. Remove from the heat, pour in pasta noodles and let it stand under the lid for 10 minutes. Blend and serve.

Vegetable

Bon appetit!

 

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