Ingredients

Ingredients (use vegan versions):

2 carrots
1 small turnip
3 oz bamboo shoots
4 oz white cabbage
3 teaspoon salt
2 large tomatoes
4 cups water (1 cup = 250 ml)
3 oz noodles
3 oz Chinese pickles (cha tsai)
2 scallions
3 oz pea sprouts
2 tblsp Vesop (this is a substitute for soy sauce)
1/2 teaspoon MSG (monosodium glutamate)
pinch of pepper

Directions:

Peel the carrots and turnip, shred or grate the flesh finely; grate the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with these vegetables. Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well. Add the water, mix well, then stir in the noodles. Simmer for 30 minutes.

Slice the pickles; chop the scallions; add with pea sprouts to the pan and cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes.