Chinese Soups Recipes - Beef and Vegetable Soup Recipe

Ingredients

• 4 green onion 'flowers'

• 3-4 oz. raw rump steak

• 1 tomato

• 1 1/2 oz. canned bamboo shoots

• 2 oz. Chinese mushrooms

• 2 oz. canned water chestnuts

• 1 1/2 pints (U.S. 3 3/4 cups) beef stock

• pinch salt, pinch Ve-Tsin (M.S.G.)

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Method:

1. Prepare the onion garnish and drop the pieces into very cold, preferably iced, water until required.

2. Cut the rump steak into thin strips on the bias ­that is, almost across the grain. Cut the tomato into 4 slices. Thinly slice the bamboo shoots, mushrooms (stalks discarded) and water chestnuts.

3. Bring the stock to the boil. Add the meat and cook for 4-5 minutes. Add the vegetables and boil for 1 minute.

4. Add the seasonings and boil for a further minute. Turn the soup into a tureen. Shake the moisture from the 'flowers' and garnish the soup with them.

Note: When green spring onions are not available, substitute 4 small sprigs of watercress.