Other oriental ingredients cant be added suck as pak choi or tofu.
It is a kind of soup which is orobably the first thing that comes to your mind when thinking about chineese soups. Very tasty, it works well with any other keftover ingredents (mushroom, mange tout, chilli). Instead of boiling it, I stir-fried all hard parts for 2-3 minutes, after which I added boiling water and soft ones. - 14 Aug 2017