Mixed Vegetables Soup

I always stock a few packets of mixed vegetables in the freezer. These peas, diced carrots and corn come in very handy when I want to fry rice or make some salad. They can also be used in soup.


This is undoubtedly one of the simpliest soup to make. Instead of making ABC soup which consists of a lot of stuff, I decided to make a very light and easy soup today, no hassle and especially when the kids had a lot of snacks just before dinner.

Mixed Vegetables Soup


1 bowl of mixed vegetables
100 gm pork, sliced
1 teaspoon toong choy (preserved Chinese cabbage)
1 egg
1 small piece ginger, smashed
2 liter water
salt, sesame oil, soy sauce and pepper

1. Marinate the pork with salt, soy sauce, pepper and sesame oil.
2. Place toong choy, ginger and water into the pot and bring to boil.
3. Toss pork in tapioca flour and stir into stock.
4. Add in the mixed vegetables.
5. Bring to boil.
6. Break the egg into the soup and add salt and pepper to taste.
7. Serve hot with rice.