Chinese vegetable soup sweet and sour - cooked quickly
Time
Preparation time: 10 min.
Cooking or baking time: 15 min.
Total preparation time: 25 min.
I like to cook, but sometimes it should be quick. But not all ingredients are at home, which I would need for a certain dish.
Sometimes it is too late or too lazy to get missing ingredients. So let me see what is basically there and what missing ingredients can be replaced by similar, existing ones.
That way I have a "Chinese" one. Conjured soup, which - according to my GG - the taste of our favorite Chinese came very close, or even better. Since my husband is actually critical and always tells me if it tasted or rather less, I believe him. I would not want him to praise me either - for my sake. That would be counterproductive.
Ingredients from my stock
- 1/2 packet of frozen wok vegetables (about 300 g). In this mixture are all vegetable ingredients, such. As bamboo shoots, bean sprouts, morels, red peppers, carrots ... and you save yourself to buy these extra, which would also be relatively expensive. And above all, what do you do with the rest if you do not want to cook 3 liters of soup?
- Halve 1 leek (about 15 cm) lengthwise and cut into thin strips (alternatively you can halve a medium onion and cut into thin slices).
- 3-4 cloves of garlic (depending on size) cut into thin slices.
- 6 tbsp sweet soy sauce (in some recipes light AND dark soy sauce is given - what's that?) I think that any kind of soy sauce is usable, except that you might need some sugar for the non-sweet soy sauces - what about? my? Sauce was not the case.
- If you need sugar, you have to taste.? I would start with a 1/3 of a TL.
- 3 soup cubes? Chicken soup? (Some cook extra chicken stock, but in my opinion that is not necessary and does not detract from the taste).
- 1.2 liters of water.
- 4 DROPS Fruit vinegar - I write and mean really DROP !!! (Surely you can use, without loss of taste, also Hesperiden- or Tafeligig). Reisessig is recommended in many recipes, but honestly: who has this in stock or wants to buy it extra?
- 3 tablespoons of peanut oil (again, you can use any kind of tasteless oil).
- 3 heaped tablespoons cornstarch (Maizena) dissolved in a little water. But I think that you will achieve the same result with potato starch.
- My husband and I like the soup a bit chunky d. h., if you like this soup a little thinner, use less starch.
- 1 handful of glass noodles (can, but you do not have to use). Alternatively, you can, if you want, dribble eggs churned into the boiling soup - or do not use either.
- Sambal Oelek (it depends on whether children eat or not). In the first case, serve Sambal Oelek in a bowl or, in the second case, about 1 teaspoon (depending on how hot you want it) directly into the soup and let it boil.
- For? Ornamentation? some parsley leaves (I had at home) or coriander leaves.
preparation
- Let the oil get hot and lightly sweat the garlic and leek slices.
- Add the water and the soup cubes and cook until the soup cubes have dissolved.
- Add the TK-wok vegetables, the soy sauce, the vinegar and the glass noodles (should Sambal Oelek be cooked?) And cook for about 10 minutes.
- Remove from heat and season to taste. More sweetness, more acid, more sharpness?
- Add the starch mixture to the hot soup, but do not cook, but allow to simmer until the soup binds. Cooking for some reason (I'm not a chemist) prevents the soup from thickening. So the opposite, as if you want to bind food with a roux.
- The soup can then be? with the "green leaves" be served.
