Spring Chinese Soup
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251recipe,photo-recipe,oyster mushroom,frozen vegetables (asian vegetable mix),Vegetable soup,Chinese cuisine,Lactose-Free
Vegetable soup
Chinese cuisine
Ingredients
Ingredients
| chinese spice mixture | 1 16 | tsp kcal | 1 | teaspoon | |
| frozen vegetables (asian vegetable mix) | 7 111 | oz kcal | 200 | grams | |
| leek | 1.75 23 | oz kcal | 50 | grams | |
| olive oil | 3 396 | tbsp kcal | 3 | tablespoon | |
| oyster mushroom | 3.5 338 | oz kcal | 100 | grams | |
| oyster sauce | 2 13 | tbsp kcal | 2 | tablespoon | |
| pasta - instant noodles | 1.75 180 | oz kcal | 50 | grams | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| soy sauce | 3 63 | tbsp kcal | 3 | tablespoon | |
| water | 2.1 0 | quart kcal | 2 | litres |
Recipe
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.
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.
Bon appetit!
