FISH VEGGIE SOUP
6 cups of boiling water
3 Tablespoons of oil
2 Teaspoons of salt
1 Tomato, cut into strips
½ Cup of leeks
4 Scallops, chopped until finely diced
1 Teaspoon of mushroom seasoning
1/4 Teaspoon of white pepper
Splash of wine
2 Teaspoons of corn starch
1
Bring 6 cups of water to a boil.
2
Add 1 tablespoon of oil and 1 teaspoon of salt to a heated wok. Then sauté the tomatoes and leeks for one minute. Add this mixture to the boiling water.
3
In a small bowl, add the fish, the remaining oil, salt, mushroom seasoning, pepper, wine and corn starch. Mix well. Set aside for 5 minutes.
4
Gently drop the fish mixture into the boiling soup. Allow the flavors to mix for 3-5 minutes. Adjust salt and pepper taste.
Ingredients
6 cups of boiling water
3 Tablespoons of oil
2 Teaspoons of salt
1 Tomato, cut into strips
½ Cup of leeks
4 Scallops, chopped until finely diced
1 Teaspoon of mushroom seasoning
1/4 Teaspoon of white pepper
Splash of wine
2 Teaspoons of corn starch
