Clear Oriental Soup

"A good soup from the Foodcourt column by Anjali Vellody of the Weekend magazine(dated:01/02/04)."
photo by CandyTX photo by CandyTX
photo by CandyTX
photo by Bergy photo by Bergy
Ready In:




  • Bring stock to a boil in a large pot.
  • Add spring onions, soya sauce and bamboo shoots and cook for 5 minutes.
  • Then add bean sprouts, tofu and corriander leaves and cook for 5 minutes.
  • Serve hot!
  • For vegetarian use the vegetable stock.

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  1. CandyTX
    We left out the tofu... this was GREAT! Yummy yummy yummy!
  2. Sweetface
    great soup! i skipped the bamboo shoots and coriander . i used egg tofu instead of the plain white ones.egg ones taste better. and i added 1/2 garlic clove per serving.
  3. Bergy
    Very easy soup to prepare. I felt it needed a little flavor boost so I added a large bulb of fresh, this year garlic, chopped - The new garlic is very gentle in the flavor and that did it. The other thing that I did differently was to put the chopped green onion and coriander directly into the soup bowl and then ladled the boiling soup over them. The color stays brighter this way. Thanks Charishma for an excellent soup


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