Thursday, May 03, 2007

Carrot and White Radish Soup

This is a simple and delicious clear soup using dried kelps and red dates that add lots of flavor to the soup.

Preparation: 10 mins, Cooking time: 40 mins

Ingredients (serves 4)

° 250g-300g white radish, peeled and cut into small chunks
° 1 ear corn, cut into 4 pieces
° 1 carrot, peeled and cut into 1cm thickness
° 10-12 dried kelps in knot
° 4 red dates (optional)
° 1.25 litres water
° 2-3 slices ginger
° salt, to taste
° pepper, to taste
° 1 tablespoon light soy sauce
° a small handful fresh coriander leaves (optional), for garnish

1. Place all the ingredients and water in a pot. Bring soup to a boil and simmer for 30 minutes or until all the vegetables are tender. Season to taste with salt, pepper and light soy sauce.
2. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve.

1. Vegetarian mock meat and chinese wolfberries can be added, if desired.
2. Add some shredded nori (seaweed) before serving, if desired.

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