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Soup Name: Monkey Head Mushroom with Chinese Yam in Pork Broth
Chinese Name: 猴頭菇豬湯 (hóu tóu gū zhū tāng)
Introduction:
Fresh monkey head …

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Home » 1-star, Ingredients, Savoury, Soups, Soups for Children, Taste, Vegetables, Vegetarian

Vegetarian Vegetable Broth

Submitted by on September 13, 2011 – 4:39 pm4 Comments | 11,503 views

Soup Name: Vegetarian Vegetable Broth

Traditional Chinese Name: 蔬菜湯 (shūcài tāng)

Introduction:

This is basically vegetables and water, but to think that a combination of the right vegetables can be so tasty!  You really don’t need to add any additives such as salt, sugar or meat because it really is delicious as it is.  Consider using a variety of vegetables as well, such as red beets (which I will try as a recommendation from a friend), potatoes, yams, Chinese yams and more.  This soup is ideal for any age group, condition and individual!

What ingredients are required?

3 fresh carrots, cut into large pieces
2 fresh corn, cut into large pieces
1 whole Japanese pumpkin, largely sliced with skin
3 whole red onions, sliced
2 fresh sweet potato, cut into large pieces
3 fresh tomatoes, cored and quartered
2 L of water

How do I prepare it?

  1. Rinse and prepare all vegetables and set aside
  2. Begin to boil your soup water
  3. When soup water boils, add all the ingredients together
  4. Boil on high for an hour
  5. Serve and enjoy!  NO SALT NECESSARY!

Any benefits?

  • Oil free soup
  • Excellent source of protein and vitamins (especially beta-carotene)
  • Easy to make soup
  • Ingredients are readily accessible and available in most supermarkets

Any precautions?

  • Serve soup with tomatoes to children one year and older
  • No other known precautions, so enjoy!
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4 Comments »

  • loyhn says:

    Hi, thanks for the sharing.

    I realised that you only add in the ingredients when the water is boiling, which is different from what i normally do. May i know how do the difference affect the soup?

    Thanks!

  • LadyTong says:

    Dear loyhn, thanks for your comments. The point is so that things cook “immediately” without having to warm up with water as it boils. Some ingredients are better served when cooked immediately with the soup, while others, like “figs” should be added to cold water. This technique really is passed from generation to generation and one of the “secrets” to making great soups. Hope this helps and all the best! Lisa

  • Leung says:

    Hi, how to make vegetarian stock? There are always recipes calling for chicken stock but if I want to substitute with simple vegetable stock, what do I do?

    Thanks for informative site.

  • LadyTong says:

    Dear Leung, You can use the basis of this vegetarian vegetable broth. There are a few ways to make stock. You can reduce the soup until it’s quite rich, thick and concentrated and then using freezer bags or freezer boxes, freeze the soups into 3-4 cups of usage each time (depending on how much soup you want to make). Or you can keep it less concentrated and freeze it all. I recommend a reduction because it saves space. I hope this answers your question – but if not, please let me know how else I can help! Lisa

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