Finally, they get to be together.... This is the first time I combined both the vegetables and noodles in a soup though I had been making separate versions of both often. I have to admit that the combo was too good and the kids went crazy over it. Arjun loves soups especially Indo-Chinese fares and he was delighted to have this for Dinner. I made this on the fateful day when we were hit by cyclone to keep away the chill hence the bad lighting, do excuse. TH and Arun who are not that much into soups also enjoyed this very much. I always use home made vegetable stock for making soups and do not use readymade soup cubes as Arjun is allergic to them.

Chinese Vegetable Noodles Soup

(Print this Recipe)

You’ll need:

Mixed Vegetables – 1/2 cup

Noodles – 100 gms

Celery stick – 1

Mushrooms – 4 to 5

Spring Onion – 4

Onion – ¼ cup or 1 small

Grated ginger – 1 tsp

Grated garlic – 1 tsp

Vegetable Stock – 4-5 cups

Tomato sauce – 2 tbsp

Chilli sauce – 2 tbsp

Soy sauce – 2 tsp

Red chilli powder – 1/2 tsp

Aji-no-moto – 2 pinch

Lemon – 1 halved

Black pepper powder – to taste

Coriander leaves – 3 tbsp

Salt – to taste

Oil – 3 tsp

Method:

I used a vegetable mix of finely chopped carrots, shredded cabbage, cauliflower florets, broccoli florets and French beans. Chop the celery stick finely. Chop the onions finely. Shred the celery and coriander leaves. Separate the green and white part of spring onions and chop both finely.

Heat a soup pot with oil. Add the onion and sauté till it turns pink. Now add the spring onion whites, ginger, garlic, celery stick and sauté for a min. Now add the vegetables, mushrooms and aji-no-moto and sauté over high flame for a min or 2.

Add the tomato sauce, chilli sauce, soy sauce, and red chilli powder, salt and mix well. Add the vegetable stock and bring to a boil. Add the celery leaves, coriander leaves and noodles and let it cook in the stock till done over medium flame. This will take approx. 3-4 min. Check salt and season with black pepper powder. Switch off stove and let it be for 2 min with a lid closed.

Now to the magic ingredient which takes the soup to the next level. Squeeze the juice of half a lemon and give it final mix. Garnish with spring onion greens and serve piping hot in individual soup bowls.

Version-2:

Cook the noodles separately as per the pack’s instructions and keep it aside. Make the soup without adding the noodles. While serving, place the noodles in individual soup bowls and pour the soup over the noodles. Add the lime juice, mix well. Garnish with spring onion greens and serve.

If you plan to serve later by reheating the soup do not add the lemon juice. Add lemon juice while serving.

Notes:

Do not reheat the soup after adding lemon juice as it will give out a bitter taste. So always add lemon juice just before serving.

You can also use readymade soup bouillon cubes in place of home made stock.

Instead of grated ginger and garlic, you can use ginger garlic paste.

Do taste the soup before and after the addition of lemon juice and you will see a marked difference in taste enhancement. You will agree that lemon juice takes this soup to the next level.

This is off to Vardhini’s New U, Jyothi’s Hearty and Healhty and to Priya’s Healthy Diet – Warm Soups

Labels: Indo-Chinese Cuisine, Mushroom Recipes, Noodles, One pot meals, Soups, Vegetable: Mixed