Vegetable Soup

Once a while I will cook something simple and light, yet nutritious and healthy to soothe my tummy.  This time around, I am picking up all the leftover veggies from my fridge and put them in good use.

Ingredients:

Pumpkin - peeled, and cut into chunks

Carrot - peeled and cut into chunks

Broccoli - cut into florets

4 pcs. dried black fungus - washed, soaked, and tear into pieces

3 button mushrooms - quartered

1/2 onion - peeled and chopped

Water - for cooking

Cooking oil - for cooking

Seasonings:

Dash ground white pepper

Chicken stock granules (to taste)

Methods:

1. In a heated wok, add 1 tablespoon of cooking oil.  Saute onion for a minute, then add in carrots and pumpkin.  Give it a quick stir.  Then add in broccoli and black fungus. Again, give it a stir to combine all the ingredients.
2. Add in a bowl of water, stir and let it simmer until all the ingredients are almost tender.  Add more water if needed.
3. Add chicken stock granules, stir and taste for correct seasoning.  
4. Remove from heat into serving bowls.  Season with dash of ground white pepper.
5. Enjoy when still warm.

Notes:

1. You can add more water if you prefers more soupy, but I prefers mine with less soup.
2. You can also add fried egg or tofu to make it more heavier than just vegetables.