Mixed Vegetable Soup

Heat a wok or possibly a large, heavy pan beforehand.

Using a sharp kitchen knife, cut the selected vegetables into roughly equal shapes and sizes (slices, cubes or strips).

Pour the Chinese soup into the wok or pan and reduce.

Add the vegetables. Note that some require longer cooking time than others: Carrots and baby corn to start (steam for 2 minutes), then add mushrooms, asparagus, Chinese cabbage, tofu and steam for another minute.

Add chief lettuce, watercress, spinach, cucumbers and tomatoes last. Stir and bring the soup to a boil repeatedly.

Add the soy sauce and sesame oil, if desired, and season to taste.

Serve the soup with the vegetables in warmed soup bowls or plates and garnish with spring onions.

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