Oriental Soup Broth
This light soup will keep you satisfied without piling on the pounds.
|1.2 litres (2pts) chicken stock|
|1 tsp fresh ginger, grated|
|35ml (2 tbsp) soy sauce|
|17ml (1 tbsp) rice wine or dry sherry|
|1 tsp sugar|
|4 chopped cooked chicken breasts or 200g (8oz) seafood, as desired|
|Chopped cooked vegetables|
Heat all the ingredients except the meat or fish and the vegetables in a pan and simmer for 5 minutes. Add the cooked chicken or seafood and cooked vegetables and heat through.
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