- 1-2 litres of water
- 1 T shaoshing rice wine
- 1T dark soy sauce (for colour)
- 1T light soy sauce (for saltiness)
- 1/2 beef broth cube for flavour
- 2 garlic cloves, crushed
- 2T fresh ginger, grated
- pepper to taste
Soup Filling:
- handful of mushrooms, enoki or other, quartered
- head of broccoli sliced
- handful of puffed tofu, quartered
- hotdogs, sliced (for the kids, you know... :))
- Korean fish cake, 1 sheet, sliced
- handful of baby kale
- spring onion, sliced
- Taiwanese Noodles, optional
Bring everything to boil and simmer for 20 minutes. Remove from heat, throw in the greens, and cover for 5 more minutes. Broccoli should be crunchy and the kale wilted.
What's your favourite soup?
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