Chinese Pea Soup with Ginger

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Chinese Pea Soup with Ginger

Chinese Pea Soup with Ginger
4 servings

700 g of dried packaged Makfa peas

2 stalks of green onion, white part only

2 cloves of garlic

3 tbsp of peanut oil

14 g of chopped ginger

1/2 tsp of black pepper corns

1,4 l of chicken broth


For service:

A handful of pea sprouts

4 stalks of green onion

30 g of peeled fried peanuts

30 g of white croutons

30 minutes


Additional properties For kids


1. Add water and some salt to the peas, bring to a boil and cook on low heat for 30-40 minutes until the peas are soft.

2. Chop the white part of green onions thinly, peel and chop the garlic. Heat the peanut oil in a wok on medium heat and stir fry the onion, the garlic and the ginger for 30 minutes. Add the pepper corns and stir-fry for 30 more minutes.

3. Add the peas and continue cooking for 2-3 minutes. Add the chicken broth, add salt and mix for 1-2 minutes thoroughly to heat up the soup.

4. Ladle the soup into bowls for service. Sprinkle with pea sprouts, strips of green onion, peanuts and croutons and serve.

Cuisine China and South-Eastern Asia
Dish type Soups and Salads