When i tried this Chinese soup, for the first couple of mouthfuls i wasn't sure, a few more and i was hooked! It's an acquired taste if you haven't had much experience of Chinese food. I always do this in a big pan and use all the red pepper etc so that there is no waste. Always shake up your Soy sauce before you use it as it settles. Always again use the freshest beansprouts spring onion etc as possible as this soup can last a few days. We have used it from the fridge up to four days. Always cool down your soup and then get it in the fridge before 90 minutes have passed for good hygiene rules, and store it in good quality sealable containers. My daughter loves to drink the juice last, and everyone that has tried it loves it by the end of the bowl. Though it could be because of the salt content in the Soy sauce. (joking). It's lazy cooking as well because it lasts a few days, and it was even good on day four! Don't leave it longer than that though....The Chinese leaf is usually obtained from Morrisons, I can never find it in the other supermarkets Oh well, crusty roll time again.
Here is the recipe
