Noodle Soup

The use of plenty of vegetables and tofu lends an exotic flavour and lots of antioxidant i.e. vitamin C, which helps fight infections. Serve this soup as soon as it is cooked to relish it the most.

1/2 cup mixed sprouts (moong, matki, chana etc.)
1/4 cup sliced red capsicum
1/4 cup sliced yellow capsicum
1 tbsp chopped spring onions whites
3 cups Vegetable Stock
1/4 cup spaghetti, cut into 25 mm. (1") pieces
salt to taste
1/4 tsp cornflour dissolved in 1 tablespoon of water
1 tbsp chopped spring onion greens
1/2 cup tofu (bean curd/ soya paneer) cubes
1/4 tsp freshly ground black pepper powder

* Heat a non-stick pan, on a medium flame and when hot, add the capsicum, spring onion whites and mixed sprouts and dry roast for 2 to 3 minutes.
* Add the vegetable stock, spaghetti and salt and cook for 10 to 15 minutes or till the vegetables and spaghetti is done.
* Add the cornflour mixture, spring onion greens and simmer for few more minutes.
* Add the pepper, mix well and serve hot.

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