Friday, 13 June 2014

VEGETABLE MANCHOW SOUP



 
 
VEGETABLE MANCHOW SOUP

INGREDIENTS

Spring onion (bulbs finely chopped and greens finely shredded)
2 no bulbs & 1 no greens
Carrots (finely chopped)
3 tbsp
Cabbage (finely chopped)
¼ cup
Button mushrooms (finely chopped)
6 – 7 nos
Green Capsicum (finely chopped)                           
1 no small
Garlic cloves
4 – 5 nos
Ginger grated
1 tbsp
Green chillies
3 nos
Pepper pdr
 
Salt
T.T.
Vinegar
½ tbsp
Soya sauce
1 tsp
Red Chilli sauce
½ tbsp
Vegetable stock / Water
1 ½ - 2 glasses
Cornflour
½ tbsp
Fried noodles
½ cup
Oil                   
1 tbsp
Ajinomoto / M.S.G (optional)
¼ tsp

 

METHOD:

1.       Grind the ginger garlic and green chillies to a coarse paste.

2.       Heat oil, add in the prepared paste. Fry it for some time till the raw flavour goes off.

 
3.       Then add in the spring onion bulbs. Sauté them till soft and till it starts to change colour.


4.       Now add in one by one the cabbage, carrots, mushrooms and capsicum. Sauté after you add each vegetable till each of it starts to soften a little.


 
5.       Now pour in the stock / water and bring to boil.


6.       When it starts to boil add in the soya sauce, chilli sauce, salt, pepper pdr and vinegar.


7.       Dilute the cornflour in a little water and add it to the boiling stock. It will start to thicken a little. Make sure it is just thickened but not saucy.

 
 
8.       Remove into a serving bowl. Garnish with the spring onion greens and fried noodles on top.

9.       You can also add small cubes of tofu (bean curd) or paneer (cottage cheese).

FRIED NOODLES

10.   Boil the noodles till half cooked. Drain and refresh under cold water.

11.   Drain well the water. Fry the noodles in small batches in hot oil till golden brown.

12.   They tend to stick and clump together hence fry in small batches.

13.   Remove on to an absorbent kitchen towel. Crush them and use.




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