Bean Sprout Soup
|Steak||3 Ounce (75 Grams)|
|Spring onions||3⁄4 Bunch (75 gm) (1 Small Bunch)|
|Garlic||2 Clove (10 gm)|
|Bean sprouts||12 Ounce (Fresh / Canned, 350 Grams)|
|Chicken stock/Water and 1 chicken stock cube||1 1⁄2 Pint (900 Milliliter)|
|Dark soy sauce||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Sake/Dry sherry||2 Tablespoon|
This soup has the flavour we associate with the Far East and it makes an excellent start to a Chinese meal.
It can also be served by itself as a light supper dish.
You do need really tender steak.
Vegetarians could make the soup, substituting other ingredients for the meat.
The choice of chicken stock may seem strange, but this does not spoil the delicate taste of the bean sprouts.
Cut the meat into small dice.
Chop the onions and garlic.
If using canned bean sprouts, drain and rinse them in cold water.
Heat the stock or water and stock cube, add the steak, onions and garlic, together with the soy sauce and a little seasoning.
Simmer for 10 minutes, then put in the bean sprouts.
Bring to the boil and boil briskly for 2 to 3 minutes.
Add the wine, if using this, heat for a few seconds and serve.