Clear Celestial Soup

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The Chinese are particularly good at making clear soups. They are usually strongly-flavoured stocks with a few well-manicured vegetables floating in them - more refreshing than sustaining. Serve this soup before a substantial main course, such as Hoppin’ John.


  • 2 tablespoons toasted sesame oil
  • 25 g/1 oz ginger root, peeled and sliced
  • 3 garlic cloves, thinly sliced
  • 3 spring onions/scallions, sliced
  • 2.25 litres/4 pints/10 cups vegetable stock
  • 2 pieces kombu seaweed, soaked and thinly sliced
  • 5 water chestnuts, thinly sliced
  • 2 tablespoons soy sauce seasoning to taste


    Heat the oil in a large pan and cook the ginger and garlic for a moment, then add the spring onions/scallions. Cook for another minute before adding the vegetable stock which has been heated to simmering point. Add the rest of the ingredients. Cook for a moment more before serving.