1000g Chinese White turnips
a few coriander leaves
Wash and peel the turnips, cut into long slices, then cut each slice into five linked slices, rinse in water, drain, coat with dry cornstarch, shake off the extra cornstarch, steam until done, rinse, soak in water again.
Bring some vegetable stock to the boil, drop in the sliced turnip and boil for a while, remove to a soup boil.
Boil vegetable stock, add salt, pepper and MSG, skim, pour over the turnips, sprinkle on coriander leaves.