Bean Sprouts Soup


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A brilliant combination of capsicum, bean sprouts and spring onions flavoured with soy sauce, this delightful Oriental soup is not only tantalizingly tasty, but also conveniently quick to prepare! Unlike most soups, which call for cooking the veggies first, this Bean Sprouts Soup makes use of stir-frying, a comparatively fast procedure, which also imparts a classic flavour to the dish.

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Preparation Time: 
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Makes 4 cups
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1/2 cup finely chopped spring onions whites
1/4 cup finely chopped red capsicum
1/4 cup finely chopped capsicum
3/4 cup bean sprouts
2 tsp soy sauce
2 tbsp oil
salt and to taste

To Serve
soy sauce
chillies in vinegar

  1. Boil 3 cups of water. Keep aside.
  2. Heat the oil in a wok over a high flame, add the spring onions whites, red capsicum and green capsicum and stir-fry for 2 minutes.
  3. Add the bean sprouts and stir-fry for another minute.
  4. Add the boiling water, salt and pepper and bring to boil.
  5. Add the soya sauce and mix well.
  6. Serve hot with soya sauce and chillies in vinegar.
RECIPE SOURCE : Chinese RecipesBuy this cookbook
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