Vegetable Soup

Directions

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