Vegetable Soup (Su Tsai Tang)
| 1 | | Tomato (about 8-oz.) |
| 6 | c | Chicken stock |
| 3 | c | Shredded cabbage |
| 1/2 | c | Julienne carrot |
| 1 | c | Thinly slice onion |
| 1 | c | Julienne celery |
| 3 | tb | Oil |
| 1 | tb | Salt |
| 1/4 | ts | White pepper |
| 1/4 | ts | MSG (optional) |
| 1 | ts | Sesame oil |
| 1/2 | ts | Tabasco (optional) |
