Hot Oriental Soup


6 cups beef or pork stock

1 medium carrot julienned

1 medium onion thinly sliced

1 medium rib celery thinly sliced

6 leaves Napa cabbage coarsely chopped

3 heads Baby Bok Choy quartered

Jalapeno Tobasco Sauce to taste

salt and pepper to taste


In a stockpot, combine stock, carrot, onion and celery. Simmer until vegetables are cooked, add Napa cabbage, Baby Bok Choy and Jalapeno Tobasco, season with salt and pepper. Simmer for 10 minutes, re-season to taste, serve hot.