Homemade oil free Chinese vegetarian soup

I bought this while shopping at one of the Chinese grocery shop at Bristol. They are dried shredded seaweeds (kombu seaweeds). They are one of the main ingredient for my Chinese vegetable stock. I like pinching a small bit for my soup. This is how the bunch of seaweed looks like after soaking and cleaning yes, you need to clean the seaweeds to remove all forms of impurities. You don't want to end up drinking a bowl of sandy soup.



The basic ingredients to Chinese vegetarian based soup:


All you need is a carrot, a bunch of shredded kombu seaweeds, red dates and 3 bowl of water. Boil them for 30 minutes. I like to boil the soup with pressure cooker.

There is no limitation to what you can add on to enhance the soup. The two favourite vegetables I like to add on is lettuce or whole corns.


Always remember to only add lettuce before serving. Do not overcook the lettuce. You may season the soup with salt and pepper. I normally add a pinch of salt (if necessary)


Recipe for 2
A small bunch of shredded seaweeds- washed and cleaned
8 red dates
1 carrot (chopped)
3 bowl water
Lettuce
Salt (if needed)
  1. Boil shredded seaweeds, chopped carrots, red dates and water with pressure cooker for 20 to 30 minutes. Transfer the soup to a smaller pot (may discard the ingredients if you like to drink your soup without the ingredients. Bring the soup to boil. 
  2. Tossed in lettuce. 
  3. Serve

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