Anyone know how to make the tomato soup that is served at the Hong Kong style cafes? Lor Sung Tong (cantonese.

I know there are carrots, tomato, potato, celery, cabbage, garlick and beef. But where does the flavor come from? What else am I missing? Is it a slow cooker? I love this soup and have looked everywhere for this recipe but it can't be found. Any help is appreciated!|||I'm just taking a wild guess, since I'm not familiar with this recipe, but I would think the "flavor" comes from either chicken or beef stock. I doubt it would be done in a slow cooker, just because a crock pot isn't a usual thing in asian kitchens. If it's anything like what I'm thinking, super thinly sliced beef is added just before serving. (to thinly slice beef, it works so much easier if it's about 1/2 frozen before trying to slice).


This sounds intriguing, I will have to try to make some soon.|||i've never tried it good luck i pushed answer this question by mistake good luck


korkie