Vegetable Bouillon Cubes - Skinny Soup Base by 7grains

How to cook:

Mix a cube of vegetable bouillon in boiling liquid while cooking your favorite soup dish.

Recipe Suggestion:

Cantonese-Style Yellow Soy Bean Noodle
*recipe courtesy of 7grains

Serves 3-4

Ingredients

200g (1 box) Yellow Soybean Protein Pasta
1 cube of Skinny Soup Base Vegetable Bouillon
1 tbsp 7grains Skinny Seasoning
2 cups water
1 tbsp vegetable oil
1/8 tsp ground black pepper
1/2 tbsp sesame oil
1/2 tsp rice wine
1 tbsp oyster sauce
50g bokchoy, 50g snow peas (sitsaro), 50g carrots (thinly sliced)
5 cloves garlic (crushed)
1 small onion (chopped)
100g shrimp (deveined)
100g chicken liver
(optional) 1/2 cup jelly ear mushroom

Directions

Devein the shrimps then set aside the shrimp heads and boil together with the chicken liver in 2 cups of water for 8-10 minutes.
When the liver is cooked, slice and set aside. Save the broth for later.

In a wok, stir-fry bokchoy, carrots, and snow peas in 1 tbsp vegetable oil in high heat for 10 seconds. Set aside. This will preserve the crisp texture of the vegetables and their color.

With the remaining oil in the pan, bring to medium heat, pour in the sesame oil, and sauté the garlic, onion, and shrimp until the shrimp is no longer translucent. Add the oyster sauce, seasoning, rice wine, chicken liver, and mushroom.

Pour in the broth with a strainer to filter the shrimp heads. Let it simmer then add the noodles while constantly tossing until all noodles are evenly cooked which takes about 8-10 minutes.

Serve and enjoy!