Vegetable Soup

Ingredients

• 4 dried Chinese mushrooms
• 4 medium tomatoes
• 3 tablespoons vegetable oil
• 2 green onions, finely chopped
• 1/2 garlic clove, crushed
• 1 stalk celery, thinly sliced
• 1/4 head Chinese cabbage, thinly sliced
• 1/2 cup bean sprouts
• 3 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground ginger
• 2 teaspoons parsley, chopped
• 3 1/2 cups broth, hot

Directions

1. 1

   In a small bowl, soak mushrooms in hot water 30 minutes or until softened.

2. 2

   Peel tomatoes; remove and discard seeds. Chop tomatoes. Drain and coarsely chop mushrooms.

3. 3

   Heat oil in a wok or large skillet. Add onions and garlic; saute until transparent. Add chopped mushrooms, chopped tomatoes, celery, cabbage and bean sprouts. Stir-fry over high heat 2 to 3 minutes.

4. 4

   Stir in soy sauce, salt, white pepper, ginger, parsley and stock or broth.

5. 5

   Bring to a boil. Reduce heat and simmmer 2 to 3 minutes. Pour into a tureen or serve in individual bowls. Serve hot.