Chinese vegetable soup

Name: Chinese vegetable soup - Xenia L.
Ingredients: 2 liters of water; 2 green onions; 1 and a half carrots; 1 quarter of Chinese lettuce; Chinese rice noodles (the amount shown in the picture); a little soy sauce; salt and pepper; a can of champignon mushrooms; 200 grams of bean sprouts; 1 small can of bamboo shoots; vegetable seasoning to taste; a little coriander; dried caramelized onions; a little oil.

Soups - Chinese vegetable soup by Xenia L. - Recipia

Chinese vegetable soup I have tried Chinese vegetable soup from Chinese and Thai restaurants several times, and at home I made it after carefully observing what was in the bowl and what flavors were present. It is a simple soup with vegetables, mushrooms, bean sprouts, bamboo, and rice noodles. It is prepared without complicated steps, and the ingredients can be added gradually, depending on how quickly each cooks. Quick info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; the soup is boiled until the onion and carrot are cooked, then it is left a bit longer after adding the canned ingredients Servings: number not specified; from 2 liters of water, several servings result Difficulty: easy Recipe type: vegetable soup inspired by Chinese cuisine Ingredients 2 liters of water 2 green onions 1 and a half carrots 1 quarter of Chinese lettuce Chinese rice noodles, in the amount used in the recipe image A little soy sauce Salt and pepper, to taste 1 can of champignon mushrooms 200 g bean sprouts 1 small can of bamboo Vegetable Delikat, to taste A little coriander Dried caramelized onion A little oil Preparation method 1. Put the 2 liters of water in a small pot and bring it to a boil. 2. Clean and wash the green onions, then slice them into rounds. Peel, wash, and grate the carrot. Add both vegetables to the boiling water. 3. Put the rice noodles in a separate bowl, cover them with warm water, and let them soak. This way, they will be ready to be added towards the end, without being boiled too much in the soup. 4. When the onion and carrot have boiled a bit, add the champignon mushrooms, bean sprouts, and canned bamboo. 5. Let the soup boil a little longer. The canned ingredients are already soft, so they do not need a long cooking time after being added. 6. Towards the end, adjust the taste with vegetable Delikat, salt if necessary, and pepper. Keep in mind that soy sauce and vegetable seasoning may already be salty, so salt should be added sparingly. 7. Add the soaked rice noodles, the chopped Chinese lettuce, and a little dried caramelized onion. Sprinkle pepper and, if you like spicy flavor, you can also use hot pepper. 8. Add a little oil and soy sauce, then mix gently. The amount of soy sauce is adjusted to taste, especially since it contributes to both flavor and saltiness. 9. Turn off the heat and add a little coriander. When serving, you can sprinkle more dried caramelized onion for a more pronounced aroma. Why I make this recipe often I love this soup because it is made from ingredients that do not require complicated preparations. The vegetables are boiled directly in water, and the canned ingredients are added later, without the need for long cooking. The rice noodles and bean sprouts give it consistency, while the soy sauce, coriander, and caramelized onion change the final flavor without needing many spices. It is also a practical option when I want a vegetable soup but do not have many fresh ingredients on hand. The mushrooms, bamboo, and bean sprouts can be used directly after draining the cans or packaging, and the rest of the preparation is quick. Tips and variations Tips The rice noodles should be soaked in warm water, not directly in the pot from the beginning. If boiled too much, they can become overly soft and absorb a lot of liquid from the soup. Since both soy sauce and vegetable Delikat may contain salt, the taste should be checked before adding plain salt. It is easier to adjust the soup at the end than to correct a soup that is too salty. Canned mushrooms, bamboo, and bean sprouts are added after the onion and carrot have boiled a bit. There is no need to leave them on the heat for long, as they are already soft or ready to eat. The Chinese lettuce is added towards the end, as indicated in the recipe. This way, it does not boil from the beginning along with the carrot and onion. If using hot pepper, add it gradually. The soup already has flavor from the soy sauce, pepper, coriander, and dried caramelized onion. Substitutions The recipe uses Chinese rice noodles, and the exact amount is the one shown in the original image. If the image is not available, the amount cannot be accurately determined without modifying the recipe. No other ingredient is indicated in the original recipe in place of bean sprouts, so they can be omitted if not available; however, the texture and flavor of the soup will be different. Coriander can be omitted if it is not to everyone's taste, but it is added at the end for its specific aroma. Soy sauce should not be replaced with salt in the same quantity, as it provides flavor, not just saltiness. Variations For a spicy version, hot pepper can be added. This is the only ingredient mentioned in the original recipe as an optional addition. The amount of dried caramelized onion can be adjusted when serving. A little can be put in the soup and a little more on top after it is poured into the bowl. The flavor can be adjusted from soy sauce, pepper, Delikat, coriander, and dried caramelized onion, without changing the base of the recipe. It is better to add the spices in stages and taste in between. Serving ideas The soup is served hot, immediately after turning off the heat or after being left to settle for a bit. In each serving, dried caramelized onion can be added for flavor and texture. If you want a more intense flavor, you can put a little soy sauce in the bowl, but only after checking how salty the soup is already. For those who prefer spicy food, hot pepper can be added to the serving, not necessarily to the whole pot. Frequently asked questions Is the rice noodle boiled separately? No, it is not boiled separately in boiling water. In this recipe, the noodles are put in a bowl with warm water to soak, then added towards the end in the soup. When are the bamboo and bean sprouts added? They are added after the onion and carrot have boiled a bit. Together with the canned mushrooms, they are left on the heat a little longer because they are already soft. Can I add salt from the beginning? It is better to wait until towards the end. The vegetable Delikat and soy sauce can already salt the soup, and the final amount of salt is determined after all the ingredients have been added. What can I use if I want the soup spicy? The original recipe mentions hot pepper. It can be added during seasoning or directly in the dish, depending on how spicy you want the soup. When is the coriander added? Coriander is added after the heat is turned off. A little is used for flavor, along with the dried caramelized onion added when serving. Nutritional values The values below are estimates and may not be accurate, as the amount of noodles, the amount of oil, the amount of soy sauce, the number of servings, and the nutritional values of the canned goods or Delikat seasoning are not specified. For a typical serving, calculated roughly, the soup may have approximately: Calories: 100-170 kcal Protein: 4-7 g Carbohydrates: 15-25 g Fats: 2-5 g Fiber: approximately 2-4 g The majority of carbohydrates come from rice noodles and vegetables. The mushrooms and bean sprouts contribute to the protein intake, while soy sauce and Delikat may increase the sodium content. For more accurate values, the exact quantities of all ingredients and the number of servings obtained would be necessary. Storage and reheating The soup can be stored in the refrigerator in a closed container after it has cooled. However, the rice noodles continue to absorb liquid and may become softer over time. For this reason, the texture is better when the soup is consumed freshly prepared. When reheating, heat only the amount that will be served and check the taste again. If the noodles have absorbed some of the liquid, the consistency of the soup may be denser than at first. Soy sauce and salt should be added carefully, as the soup may become saltier after storage.

Chinese vegetable soup

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