You are here

Oriental Vegetable Soup

the.instructor's picture
Ingredients
  Canola oil 1 Tablespoon
  Ginger root 1 Tablespoon
  Chicken thigh 1 , skinned
  Lean pork tenderloin 1⁄2 Pound, cubed and fat trimmed
  Chicken stock 6 Cup (96 tbs)
  Green onions 3 , chopped
  Frozen spinach 10 Ounce, thawed (1 Package)
  Canned water chestnuts 8 1⁄2 Ounce, sliced and drained (1 Can)
  Fresh mushrooms 1⁄4 Pound, sliced
  Fresh bean sprouts/2 cups canned sprouts 1⁄4 Pound, drained and rinsed
  Low sodium soy sauce 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. Take a 5 to 6 quart pot, heat oil.
2. Add ginger root and saute for a minute.
3. Mix in pork and chicken and allow to turn slightly brown.
4. Mix in green onions and stock and allow the mixture to boil completely.
5. Lower the heat and simmer for 20 minutes.
6. Mix in spinach and continue to simmer for 3 more minutes.
7. Mix in mushrooms and water chestnuts.
8. Continue to cook for 5 minutes till mushrooms turn tender.
9. Mix in bean sprouts.
10. Cover and cook for 2 to 3 minutes.
11. Mix soy sauce, salt and pepper.

SERVING
12. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.416665
Average: 4.4 (12 votes)