After having instant noodles yesterday, I felt guilty all day today. To make matters worse, I know it was not the last of my instant noodles travesty because I have 4 more packets of them. To make myself feel less guilty, I decided to have soup for dinner today. Real soup…
(This makes two portions of soup)
- 2 tomatoes
- a bunch of eryngii mushrooms (you can use any mushrooms)
- a bunch of baby carrots (you can use normal carrots, diced)
- 1 Chinese cabbage
- 100g pork belly chunks
I also have another secret weapon that does not rhyme with bacon. I got this idea from chit chatting with mom as she was making soup at home last week. She said this to me: 这个很好的！煮斋汤的时候 不能放猪骨 人家都是放这个来提味的 很甜的！This one very good one! When making vegetarian soup, you cannot add pork bones, so people would add this to boost the soup’s flavor, very sweet one!
So I got myself one of this one to add into my soup as well. I’m not making vegetarian soup, but I don’t have pork bones, so this would work with my soup anyway…
- Cut this one into two, and cut everything else into bite size pieces, and chuck everything into a pot of boiling water. I am using my wok again for this, but people usually uses a pot for this, so please use a pot instead.
- Add a pinch of salt and lots of pepper into the soup and stir well, mixing them into the soup. Boil on low-medium heat for 30 minutes.
And that’s it. The soup is done. Simple, right? You can serve this with a piece of toast, but I am too lazy to make the toast and I wanted to cut back on the carbs anyway, so…
真的很甜一下，好喝！It is really very sweet, nice!