This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock.
Use vegetable or beef stock, if you prefer.
I enjoyed it. I added canned carrots, onion, spicy red sauce, and crushed garlic. Also, I used vegetable stock. It came out spicy, but I liked the taste.
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Simple is good but as written this was too bland in my opinion. I added mushrooms which helped but it still needed more. I ended up adding Sriracha and that helped flavor the broth. I garnished with grated carrots and that was a nice touch. I think this soup has potential but as written I can only give it 3 stars.
Read More Simple is good but as written this was too bland in my opinion. I added mushrooms which helped but it still needed more. I ended up adding Sriracha and that helped flavor the broth. I garnished with grated carrots and that was a nice touch. I think this soup has potential but as written I can only give it 3 stars.
I enjoyed it. I added canned carrots, onion, spicy red sauce, and crushed garlic. Also, I used vegetable stock. It came out spicy, but I liked the taste.
