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Vegetable Soup (Su Tsai Tang)

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      Title: VEGETABLE SOUP (SU TSAI TANG)
 Categories: Chinese, Soups
      Yield: 1 Servings
 
      1    Tomato (about 8-oz.)
      6 c  Chicken stock
      3 c  Shredded cabbage
    1/2 c  Julienne carrot
      1 c  Thinly slice onion
      1 c  Julienne celery
      3 tb Oil
      1 tb Salt
    1/4 ts White pepper
    1/4 ts MSG (optional)
      1 ts Sesame oil
    1/2 ts Tabasco (optional)
 
  Blanch tomato for half a minute and slip off skin. Remove seeds and
  cut into small pieces.
  
  In boiling chicken stock add cabbage, carrot, onion and celery and
  bring to boil again.  Reduce heat and cook until tender.
  
  Saute' tomato in 3 tablespoons oil.  Add to soup with salt, pepper
  and MSG (if used).  Cook for another 3 to 4 minutes and add sesame
  oil and Tabasco (if used).
  
  Shared by Cate Vanicek
 
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