Mixed Vegetable Soup

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.