Thursday, Dec 20 2007

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Mienchow Soup

Ingredients

1 floret cauliflower
2 leaves of cabbage
1 small carrot peeled
1 corn cob boiled
1 onion
1 tiny sprig spring onion
1 sprig mint leaves chopped fine
1 tsp. coriander chopped fine
1 tsp. soyasauce
1 small dry red chilli crushed
salt to taste
pepper to taste
2 tsp. cornflour
1/2 tbsp. butter
3 cups water of vegetable stock

Method

1. Chop vegetables very fine. Remove kernel of corn.
2. Heat butter to melt in a heavy pan.
3. Add vegetables and stirfry till tender.
4. Add 3 cups water, bring to a boil.
5. Make paste of cornflour in 1/4 cup water.
6. Add to soup, stirring continuously till it reboils.
7. Add soyasauce, chilli, salt, pepper, coriander, mint.
8. Stir and simmer till soup thickens.
9. Serve hot with chillies in vinegar and garlic sauce.

Making time: 20 minutes
Makes: 3 soup bowls

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