Friday, 14 May 2010
Chinese Cabbage and Mushrooms Soup 冬菇白菜湯
This is a simplified version of my previous posting - Vegetables and Mushrooms Soup. I was craving for something light and refreshing after a few consecutive days of strong flavoured food.
I used Campbell's Salt Reduced Chicken Stock to save time (ahem, remember I am a busy working mum now?), soaked some Chinese mushrooms and coarsely sliced some Chinese cabbage. Bring everything to a boil and simmer for 10 minutes. Serve hot.
How simple can this get?! ;) Have a good weekend folks and a great time cooking in your kitchen!