Scallop Baby Vegetable Soup

by Lightly gourmet

5.0 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

2

In the dry spring, you should drink plenty of water and soup to supplement the water loss in the body. It is a good choice to use baby cabbage and scallops to make a light and delicious clear soup.

Ingredients

200g Baby Dishes
30g Scallops
100g Rice Noodles
1 teaspoon Sesame Oil

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2g Salt

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Scallop Baby Vegetable Soup

1. Soak the scallops in water; wash the baby vegetables and prepare

2. Cut the roots of baby cabbage and tear it with water

3. Put water in the pot; put the scallops and boil

4. Add baby cabbage after boiling

5. Add the right amount of salt

6. Add vermicelli and boil

7. Add the right amount of sesame oil, and it's ready to cook

Tips:
Do not cook baby vegetables for too long.

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