- Chinese mushrooms (dried) 2-3
- Mushrooms 2-3
- Cabbage 1/4 small sized
- Tofu (bean curd) 50 gms
- Capsicum 1 medium sized
- Green chillies 2
- Bamboo shoot slices 2
- Carrot 1 medium sized
- Ginger 1/2 inch piece
- Garlic 2-3 cloves
- Spring onion 1
- Noodles 1 cup
- Oil 2 tbsps + to deep fry
- Cornstarch 3 tbsps
- Red chilli sauce 1/2 tbsp
- Soy sauce 2 tbsps
- White pepper powder 1/2 tsp
- Ajinomoto 1/4 tsp
- Salt to taste
- Vegetable stock 4-5 cups
- Venegar 1 tbsp
Method :Wash in warm water for fifteen minutes to Chinese mushrooms. Drain, wash well and chop finely.
Wash mushrooms and thin, chop cabbage and tofu. Wash, halve, deseed and finely chop capsicum. Remove stems, wash
And cut green peppers.
3-4 minutes in a half cup of water boil bamboo shoot slices. Cool completely drain, and chop finely.
Peel, wash and finely chop carrots and ginger. Peel and finely chop the garlic. Wash, peel, finely chopped spring onions
Some chopped spring onion greens and reserve for garnish.
Boil three cups of noodles in warm water to remove, and drain well. Heat enough oil and deep fry the noodles boiled
For two minutes or until lightly brown and crisp. Remove and drain on absorbent kitchen towel. Mix cornstarch
½ cup of water and keep aside.
In a wok or a pan, heat two teaspoons of oil, ginger, garlic, add chopped green pepper stir-fry briefly.
To add a couple of minutes and cook the chopped spring onions.
Sliced mushrooms, cabbage, bamboo shoots, tofu, capsicum, add carrots and cook over medium heat, stirring
Continuously for two minutes.
Chili sauce, soy sauce, pepper powder, ajinomoto, salt to taste and stir well add the mixture. Stir in vegetable stock
And bring to a boil. Reduce heat and simmer for two to three minutes.
Mix cornstarch and cook for two minutes or until soup thickens Stir, stirring constantly.
Stir in vinegar and serve piping hot with crisply fried noodles and spring onion greens garnished.
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