At the last minute, I needed to stay home and make dinner – so while scrounging through my staple supplies of groceries, I found 3 simple ingredients to whip up a quick-boil Chinese soup with noodles. I say quick-boil because this soup took me about 10 minutes to prep and then boiled on medium-high heat for about 30 minutes. On top of that, we ended up eating all the contents as sides, which saved me even more time! It pays to have extras in the fridge sometimes!
What’s involved?
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6 bowls
Ingredients
1 tablespoon of dried shredded conpoys (can use whole ones as well)
This is basically vegetables and water, but to think that a combination of the right vegetables can be so tasty! You really don’t need to add any additives such as salt, sugar or meat because it really is delicious as it is. Consider using a variety of vegetables as well, such as red beets (which I will try as a recommendation from a friend), potatoes, yams, Chinese yams and more. This soup is ideal for any age group, condition and individual!
What ingredients are required?
3 fresh carrots, cut into large pieces 2 fresh corn, cut into large pieces 1 whole Japanese pumpkin, largely sliced with skin 3 whole red onions, sliced 2 fresh sweet potato, cut into large pieces 3 fresh tomatoes, cored and quartered 2 L of water
How do I prepare it?
Rinse and prepare all vegetables and set aside
Begin to boil your soup water
When soup water boils, add all the ingredients together
Boil on high for an hour
Serve and enjoy! NO SALT NECESSARY!
Any benefits?
Oil free soup
Excellent source of protein and vitamins (especially beta-carotene)
Easy to make soup
Ingredients are readily accessible and available in most supermarkets
Any precautions?
Serve soup with tomatoes to children one year and older
