Name: Chinese vegetable noodles soup recipe by Anchalpreet kaur gill at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Mixed Vegetables – 1/2 cup; Noodles – 100 gms; Mushrooms – 4 to 5; Spring Onion – 4; Onion – ¼ cup or 1 small; Grated ginger – 1 tsp; Grated garlic – 1 tsp; Tomato sauce – 2 tbsp; Vegetable Stock – 4-5 cups; Chilli sauce – 2 tbsp; Soy sauce – 2 tsp; Red chilli powder – 1/2 tsp; Lemon – 1 halved; Aji-no-moto – 2 pinch; Black pepper powder – to taste; Coriander leaves – 3 tbsp; Salt – to taste; Oil – 3 tsp

Ingredients Serving: 4

Mixed Vegetables – 1/2 cup
Noodles – 100 gms
Mushrooms – 4 to 5
Spring Onion – 4
Onion – ¼ cup or 1 small
Grated ginger – 1 tsp
Grated garlic – 1 tsp
Tomato sauce – 2 tbsp
Vegetable Stock – 4-5 cups
Chilli sauce – 2 tbsp
Soy sauce – 2 tsp
Red chilli powder – 1/2 tsp
Lemon – 1 halved
Aji-no-moto – 2 pinch
Black pepper powder – to taste
Coriander leaves – 3 tbsp
Salt – to taste
Oil – 3 tsp

Instructions

A vegetable mix of finely chopped carrots, shredded cabbage, cauliflower florets, broccoli florets and French beans.
Chop the onions finely
Separate the green and white part of spring onions and chop both finely.
Heat a soup pot with oil. Add the onion and sauté till it turns pink.
Now add the spring onion whites, ginger, garlic and sauté for a min. Now add the vegetables, mushrooms and aji-no-moto and sauté over high flame for a min or 2.
Add the tomato sauce, chilli sauce, soy sauce, and red chilli powder, salt and mix well. Add the vegetable stock and bring to a boil. Add the coriander leaves and noodles and let it cook in the stock till done over medium flame. This will take approx. 3-4 min.
Check salt and season with black pepper powder. Switch off stove and let it be for 2 min with a lid closed. Now to the magic ingredient which takes the soup to the next level.
Squeeze the juice of half a lemon and give it final mix. Garnish with spring onion greens and serve soup in bowls.

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