Vegetable Soup

The Chinese name is TZAI TANG. posted for ZWT Asia. A good vegan soup.

• Ready In: 45 mins
• Serves: 4
• Yields: 4

Ingredients

• 4  dried Chinese mushrooms
• 4  medium tomatoes
• 3  tablespoons  vegetable oil
• 2  green onions, finely chopped
• 1⁄2 garlic clove, crushed
• 1  stalk celery, thinly sliced
• 1⁄4 head Chinese cabbage, thinly sliced
• 1⁄2 cup bean sprouts
• 3  tablespoons soy sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1⁄8 teaspoon ground ginger
• 2  teaspoons parsley, chopped
• 3 1⁄2 cups broth, hot

Directions

1. In a small bowl, soak mushrooms in hot water 30 minutes or until softened.
2. Peel tomatoes; remove and discard seeds. Chop tomatoes. Drain and coarsely chop mushrooms.
3. Heat oil in a wok or large skillet. Add onions and garlic; saute until transparent. Add chopped mushrooms, chopped tomatoes, celery, cabbage and bean sprouts. Stir-fry over high heat 2 to 3 minutes.
4. Stir in soy sauce, salt, white pepper, ginger, parsley and stock or broth.
5. Bring to a boil. Reduce heat and simmer 2 to 3 minutes. Pour into a tureen or serve in individual bowls. Serve hot.