A tangy wholesome soup without ajinomoto, a perfect starter for a Chinese dinner. For the calorie watchers this is a one meal soup which is both nutritious and filling.
Serves 4 Prep Time – 15 mins Cooking Time – 20 mins
Mushrooms – 3-4 (medium sized ) Capsicum – 1 (small sized)
Carrot – 1 (medium sized ) Spinach – 8-10 leaves
French beans – 8 -10 Spring onion – 1 (with tops)
Garlic – 2-3 cloves Dry whole red chilli – 2
Olive oil – 1 tsp Noodles – 50 g
Salt to taste Vinegar – 1 – 2 tbsp
Water – 4-5 cups
Clean, wash and finely shred the spinach leaves and the spring onion with the tops. String, wash and dice the French beans. Peel, wash and dice the carrot. Peel and crush the garlic. Wash and finely slice the mushrooms. Wash, de-seed and dice the capsicum into medium sized pieces.
In order to reduce the cooking time and the amount of oil used , microwave the diced carrots and beans on high (100%) for 8 mins with 2 cups of water.
Heat oil in a large pan or an enamel cook and serve dish and add the crushed garlic and spring onion. Break the dry red chillies into 4-5 pieces and add it to the pan. Saute for a minute or till the garlic starts turning golden brown. Add the shredded spinach and the diced capsicum and continue sauteing for another 3-4 mins. Add the microwaved veggies along with the water. Add more water to adjust the volume and consistency of the soup. Add salt and bring it to a boil.
While the soup is on the boil, heat a pan of water with some salt and cook the noodles. Drain and run the noodles under cold water.
Add the noodles and take the soup off the stove. Add the vinegar when you are ready to serve.
Reduce or completely omit the red chillies and call it the Kung-Fu Panda Soup to make it interesting for children.
Tip : Never boil the soup after adding vinegar as that spoils the taste of the soup.