Chinese Ravioli Soup is a treat in itself. The varied texture of the soup contributes to its uniqueness. Prepare the Chinese Ravioli Soup for your family, they will love it, mine is crazy about it!
5 Cup (80 tbs)
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.