A wholesome soup with vegetables and noodles. Almost a complete meal.
Ingredients:
Ginger - 1 tsp
Garlic - 1 tsp
Green chilli - 1 tsp
Onion - 3 tbsp
Carrot - 1/2 medium, cut into rounds
Mushroom - 3
Cabbage - 2 tbsp
Tomato - 1 medium
Mint leaves - 1 tsp (optional)
Coriander leaves - 1 tsp
Capsicum - 1 tbsp
Corn flour - 1 heaped tbsp mixed with 1/2 cup water
Soy sauce - 1&1/2 tbsp
salt (add less in the beginning )
Pepper - 1 tsp
Noodles - 1 cup, broken
Vinegar - 1 tbsp
Oil - 1 tbsp
Preparation:
Keep all the vegetables chopped and every other ingredient close by. We have to do the initial cooking on high flame.
Take a heavy bottomed vessel ( I used a pressure cooker bottom).
Heat the oil on high flame and when it starts smoking, add in the ginger, garlic and green chilli.
After 30 seconds, add the onion.
After 30 seconds, add in the mushroom and carrot.
Stir this for a minute , but take care to not break the mushroom.
Next add in the rest of the chopped vegetables.
After 1 minute of frying, add the salt, pepper and soy sauce.
Pour in 4 cups of water and bring to a boil.
Add in the broken noodles.
Reduce flame and cook without covering till the carrot softens.
Mix in the corn flour slurry.
When the soup thickens, turn off flame.
Add the vinegar, while it is still hot.
Taste and adjust the salt / pepper level. Add more soy sauce if you want.
Serve hot and enjoy!
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