Oriental Vegetable Soup

Ingredients for  4  Servings

• 100g

  Baby pak choi
• 85g

  Carrots
• 60g

  Tofu
• 50g

  Mushrooms
• 600ml

  Vegetable stock
• 4

  Spring onions
• 4

  Ginger, thin slices
• 1

  Garlic clove
• 1 tbsp

  Soy sauce
• -

  Black pepper

Approximate Times

• Preparation :

  Less than 10 minutes
• Cooking :

  Less than 10 minutes

Method

1. Finely shred the pak choi and set it aside in a bowl. Cut the carrots in half lenghtways, slice them at an angle into half moons, and add them to the pak choi. Cut the spring onions into thin, angled slices: finely slice the mushrooms: chop the tofu. Add them all to the bowl.
2. Cut the ginger slices and garlic into thin matchsticks and place them in a saucepan with the stock. Bring to the boil, then reduce the heat and simmer for 3 minutes.
3. When you are almost ready to serve, bring the stock back to the boil, add the vegetables and tofu and season to taste with soy sauce and pepper. Reduce the heat and simmer for 2 minutes, then serve.