Chinese Shredded Vegetable Soup
Vegetable stock cube(s)
2 cube(s), vegetable, or 1 rounded tbsp vegetable stock powder (e.g. Marigold)
Chinese 5 Spice
½ teaspoons, level
2 tablespoons, light
2 tablespoons, chopped
Cooked Mixed Vegetables (zero SmartPoints values)
500 g, Stir Fry Chinese Vegetables
- Put the stock powder or stock cubes into a saucepan with 850ml (1 1/2 pints) hot water. Add the Chinese five-spice powder and bring up to the boil.
- Add the soy sauce, coriander and vegetables. Simmer for 5 minutes.
- Check the seasoning, adding salt and pepper to taste. Serve at once in warmed bowls. Serves 2 large portions or 4 small portions.