Pee ke khao, kha ke piyo…that is soupy noodles, but of course, home made . Lots of veggies, some noodles, a bit of sauces with some seasoning, when mixed together, result is …. a bowl full of refreshing appetizer. I was craving for something different than a usual tomato soup (just too healthy for a chilly pouring weather) to spoil ourselves and came across this awesome soup – Deesha’s  tasteful creation.

You can remove the noodles part without a second thought but I prefer it to get the slight feel of munchow. You can fry the noodles after boiling them.  I am amazed to find so many options in 1 single recipe. “1 teer se kai shikar” . Now, choice is yours.

Source:veggie-noodle-soup by Deesha

Serves: 3

Time: 45 mins (including preparation of vegetable stock)

You Need:

For vegetable Stock:

    1 cup shredded cabbage
    1 carrot, peeled and chopped
    1 medium onion, roughly chopped
    1/2 Capsicum
    1 liter water
    salt, a generous pinch

(You can use any other vegetable of your choice for the stock)

For Soup:

    Half Cup boiled noodles of your choice (Maggie would also do)
    1 cup Mixed vegetables like finely chopped beans, carrot, tofu, capsicums(keep Tofu separate) 
    handful of blanched peas and sweet corns
    3-4 tsp. soya sauce (I used light version, dark sauce would also be okay)
    1 tsp. freshly crushed black pepper
    1/2 tsp. finely chopped green chilies
    3 tsp. butter
    1-2 spoon green chili sauce (optional)
    salt per taste
     2 tsp. corn flour

How To:

    Mix the vegetables for stock in water and bring them to boil with salt, then simmer on low for almost 25-30 mins or until reduced to half. Strain the stock. (If you are reluctant or bored to prepare vegetable stock, simply use water)
    Heat butter in a wok/ deep pan.
    Sauté the chopped vegetables (carrot, beans, capsicum).
    Once they turn tender yet firm, add peas and corn.
    After a min or so, add tofu. (DO care, Tofu is crumbly in nature and looses its moisture & turns hard if heated for long, so add it towards the end)
    After a min, add soya sauce and vegetable stock.
    Mix in the salt and stir.
    After a quick boil, mix 2 tsp. corn flour in warm water properly. Take care that lumps are not formed.
    Mix it in the soup and stir on medium flame.
    Once the soup reduces to desired consistency, add the noodles and cook for a min.
    Mix in the chili sauce and garnish with coriander.
    Relish in a cold evening/night.

Parting Notes:

I plan to add mushrooms next time. I added less noodles in my soup, you can add more. The taste should actually compel you, so you can make it tangy with some tomatoes or spicy with more chilies.

I recommend to add the corn flour paste just after adding the stock, so that it thickens quickly and reduces in volume soon. This way, the veggies, especially peas will retain their sheen and color.