Asian Style Veggie Soup

Ok... Back to the soup because you know I love it. The hot comfort. The way it slides down the back of your throat and hits your belly, making you warm all over. Mmmm... So stunning.

Serves: Many... I'm thinking 8-10.
Time: Ten minutes prep, half an hour to cook.

Ingredients:
•One onion, sliced.
•One clove of garlic, minced.
•One tablespoon of minced Ginger.
•One tablespoon of oil.
•One carrot, sliced.
•Two cups (or there abouts) of enoki mushrooms.
•One broccoli head, chopped.
•Half a cup of bamboo shoots.
•Half a cup of chopped snow peas.
•Half a cup of sliced tofu.
•Three bunches of pak choy, cut in half.
•2 litres of veggie stock (or enough to cover the veggies by an inch/ 3 cm).
•Quarter of a cup of soy sauce.
•Quarter of a cup of corn flour mixed slowly with half a cup of cold water.
•One tablespoon of cooking wine or you could use rice vinegar.

Method:
Heat the oil in a large saucepan. Add the onion, garlic and Ginger. Cook for a few minutes and the add the other veggies. Cook for about four minutes, stirring. Add the stock, soy sauce, wine and tofu and bring to the boil. Reduce to simmer and mix in the corn flour mixture.
Simmer for 20 minutes.

Gordy just said this is the best soup he's had in ages. Bless. Xx