Make Vegetable Manchow soup
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Ingredients :- 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.
- Follow RecipesDream
Method: