
YUMMY LEFTOVER SOUP
Have leftover soup or vegetables? Don’t let them go to waste! Refresh the flavor and create a new, yummy dish.
1 tablespoon oil
1/2 onion, diced
1 small tomato, diced
Salt to taste
1 teaspoon mushroom powder
1-2 cups boiling water
Left over soup (and/or vegetables)
Splash of Chinese rice wine
Optional Ingredients
Handful of black seaweed
1 tablespoon potato starch mixed with water
1 egg, whisked
1 teaspoon black sesame oil
1 tablespoon cider vinegar
1/4 teaspoon black pepper
1
Heat the oil in a wok, then add salt.
2
Toss in the onions, stir briefly.
3
Add in the tomato and mushroom powder, stirring for another minute, or until the tomato has released its flavor.
4
Add the mixture into the boiling water.
5
Add the leftover soup or veggies. You may need to add additional water.
6
Cook for 5 minutes.
7
Add a splash of rice wine and you are finished!
Optional Ingredients - Be Creative - Add One or All
8
Add the seaweed and cook another 2-3 minutes.
9
Thicken the soup with the potato starch mixed in a bit of water.
10
Drizzle in the whisked egg.
11
Drizzle in the black sesame oil.
12
Stir in the vinegar and pepper for a hot and peppery taste.
Ingredients
1 tablespoon oil
1/2 onion, diced
1 small tomato, diced
Salt to taste
1 teaspoon mushroom powder
1-2 cups boiling water
Left over soup (and/or vegetables)
Splash of Chinese rice wine
Optional Ingredients
Handful of black seaweed
1 tablespoon potato starch mixed with water
1 egg, whisked
1 teaspoon black sesame oil
1 tablespoon cider vinegar
1/4 teaspoon black pepper