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19B soup

Soup is essential for those cold winters. It makes you feel all warm inside and I feel it is a great way to use up all those little ingredients you have in your fridge. You can really stuff a soup with lots of great vegetables and protein from meat or tofu. The choices are endless.

Preparation Time 10 minutes

Cook Time 3 hours

Serves 4-6


2-3 tablespoons oil

1 tablespoon ginger- chopped finely

250 grams prawns

1/2 cup mushrooms- sliced

1/2 cup cabbage- chopped

1/2 cup carrot- chopped

1/2 cup green onion- sliced

2 egg whites

3 tablespoons cornflour

water- as needed for the corn flour slurry

salt- to taste

2 tablespoons chilli sauce

3 tablespoons soya sauce

4 cups chicken stock


  1. In a pot, fry the ginger and chicken in the oil for 4-5 minutes. Once the colour changes, add the prawns and mushrooms and fry it for 2-3 minutes.

  2. Add the salt, pepper, soya sauce and chilli sauce. Mix it well.

  3. Add the chicken stock and bring it to a boil. Add the carrots and cabbage. Cook for 4-5 minutes.

  4. Add the corn flour slurry and cook it on a medium heat until you get the preferred thickness.

  5. Whisk the egg whites to break up the protein bonds. Add the egg whites and stir as you pour. Cook for 2- minutes.

  6. Pour into bowls and garnish with sliced green onions.

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