Chinese Ravioli Soup
|Chicken stock||5 Cup (80 tbs)|
|Soy sauce||1 Tablespoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Fat||2 Cup (32 tbs)|
Bring the stock to the boil.
Wash and chop the spring onions (scallions), add to the stock and simmer for 5 minutes.
Add the salt, soy sauce and monosodium glutamate to the stock.
Fry the ravioli in deep fat for 1-2 minutes or until crisp on the outside.
Drain on kitchen paper.
Put the ravioli in a large soup tureen and pour the stock over.
The ravioli will rise to the top of the soup which must be served immediately in order for the crispness to be felt in contrast to the hot liquid.