We are cooking up a treat.
It will be served shortly...
An all-time favourite soup for those who savour soups in winter.
Chinese mushrooms (washed) :- 5
Mushrooms (washed and chopped) :- 2
Cabbage (washed and chopped) :- ½ cup
Tofu (bean curd)(washed and chopped) :- 50 gm
Capsicum (washed, halved, deseed and chopped) :- 1 cup
Green chilies (chopped) :- 2
Bamboo shoot slices :- 2
Carrot (peeled, washed and chopped) :- 1
Ginger (peeled, washed and chopped) :- 1 inch
Garlic cloves (peeled and chopped) :- 2
Spring onion (washed, peeled and chopped) :- 1
Noodles :- 1 cup
Oil :- 2 tsp
Cornstarch :- 3 tsp
Red chili sauce :- 1/2 tsp
Soy sauce :- 2 tsp
White pepper powder :- 1/2 tsp
Salt :- to taste
Ajinomoto :- 1/4 tsp
Vegetable stock :- 4 cups
Vinegar :- 1 tsp
Deep bottomed pan
In hot water,soak washed Chinese mushrooms for fifteen minutes. Drain and chop.
In ½ cup water, boil bamboo shoots for four minutes. Drain, cool and chop.
Boil noodles in 3 cups of hot water, drainand deep fry boiled noodles in hot oil for about two minutes. Drain.
Mix cornstarch in ½ cup water and set aside.
In a deep bottomed pan, heat 2 tbsp. of oil and put garlic, ginger and green chilies.Stir-fry quickly.
Combine spring onion and stir well. Now cook for a two minutes.
Put mushrooms, bamboo shoots, cabbage, tofu, carrot and capsicum. Cook overa medium flame and continuously stirfor two minutes.
Putsoy sauce, chili sauce, ajinomoto, salt and pepper powder. Stir well and then mix in vegetable stock.
Reduce flame and allow it to boil and simmer for 3 minutes.
Mix in blended cornstarch and cook till the soup thickens, while stirring continuously.
Mix in vinegar and then serve sizzling.
Garnish with crispy fried noodles and spring onions.