Title: Mixed Vegetable Soup
Categories: Chinese, Soups
Yield: 1 Servings

2 Carrots
1 sm Turnip
3 oz Bamboo shoots
4 oz White cabbage
3 ts Salt
2 lg Tomatoes
4 c Water
3 oz Noodles
3 oz Chinese pickles (cha tsai)
2 Scallions
3 oz Pea sprouts
2 tb Vesop (this is a substitute
-for soy sauce)
1/2 ts Msg
1 pn Pepper

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.
Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland
on Nov 09, 1997