Bean Sprout Soup Recipe
Ingredients
75 g/3 oz steak
1 small bunch spring onions
1 or 2 garlic cloves
350 g/12 oz fresh or canned bean sprouts
900 ml/1 1/2 pints chicken stock or water and 1 chicken stock cube
2 tablespoons dark soy sauce
Salt and freshly ground black pepper
2 tablespoons sake or dry sherry
Directions
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.
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.
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