Vegetable Soup

• 4 dried Chinese mushrooms
• 4 medium tomatoes
• 3 tablespoons vegetable oil
• 2 green onions, finely chopped
• 12 garlic clove, crushed
• 1 stalk celery, thinly sliced
• 14 head Chinese cabbage, thinly sliced
• 12 cup bean sprouts
• 3 tablespoons soy sauce
• 12 teaspoon salt
• 14 teaspoon white pepper
• 18 teaspoon ground ginger
• 2 teaspoons parsley, chopped
• 3 12 cups broth, hot

1. In a small bowl, soak mushrooms in hot water 30 minutes or until softened.
2. Peel tomatoes; remove and discard seeds.
3. Chop tomatoes.
4. Drain and coarsely chop mushrooms.
5. Heat oil in a wok or large skillet.
6. Add onions and garlic; saute until transparent.
7. Add chopped mushrooms, chopped tomatoes, celery, cabbage and bean sprouts.
8. Stir-fry over high heat 2 to 3 minutes.
9. Stir in soy sauce, salt, white pepper, ginger, parsley and stock or broth.
10. Bring to a boil.
11. Reduce heat and simmer 2 to 3 minutes.
12. Pour into a tureen or serve in individual bowls.
13. Serve hot.

mushrooms, tomatoes, vegetable oil, green onions, garlic, celery, head chinese cabbage, bean sprouts, soy sauce, salt, white pepper, ground ginger, parsley, broth

Taken from www.food.com/recipe/vegetable-soup-305433 (may not work)