Preparation Time : 15 minutes
Cooking Time : 30-35 minutes
Serving : 4 -5 members
Description
My every visit to Coimbatore in every two weeks once at least , my daughter Anisha makes sure to take me to mushrooming new eat outs there .like wise once , she ordered a take away from some chines restaurant for soup , starter to main course and sides . All ready to start our chines lunch , she served me man -chow soup that was a deep dark in colour with veggies , chicken and a thick slippery consistency . I hate thick soups , my vote goes to clear water like soups always . So as she served it to me I told no thank you but she forced me to give a try . She sprinkled few deep fried crisp noodles over and we both started our lunch with a slurp of soup . The first mouth full , I experienced all the possible textures , taste and flavours at one shoot . This soup did prove me wrong about thick soups and made me change my mind once for all . ( Uff , I at least had one think I didn’t like and now even that’s gone into the bin .. ) from that day I have been having the taste and aroma of the one bowl wonder soup haunting me every now and then . Made it on a cold rainy day for dinner as nothing offers comfort to an Cold day than a cauldron of soup bubbling away on the stove top , sharing the heat and aroma with you in the kitchen . Cold rainy days are the perfect time to enjoy a recipe to cosy up to a warm soothing bowl of hot soup and it vanished in seconds from the table
Ingredients
Ingredients | Quantity |
|---|---|
| garlic | 2 tablespoons chopped |
| Ginger | 1 inch piece chopped |
| mushroom | 1/2 cup sliced |
| Oil | 2 tablespoons |
| capsicum | 1/4 cup juliens |
| carrots | 1/4 cup juliens |
| Beans | 1/4 cup juliens |
| chicken | 3/4 cup – minced |
| Stock or water | 4 cups |
| light soya sauce | 2 tea spoon |
| cornflour | 1 teaspoon |
| salt and pepper | salt and pepper |
| Vinegar | 1 teaspoon |
| ajinomoto | 1/4 teaspoon ( optional ) |
Method
- Heat oil add garlic , ginger and sauté till light brown .
- Add all the vegetables , chicken and stock or water . Cook till vegetables and chicken are cooked .
- Add soya sauce , vinegar , salt and pepper to taste ,ajinomoto and cornflour mixed with 2 tablespoon of water . Cook on low flame for 5 minutes stirring constantly .
- Serve hot .
- Vegetarians can omit chicken and can add celery and more leafy vegetable instead following the same recipe .
Ingredients for Fried Noodles
1 packet par boiled chinese eggnoodles Drained and Dried on a kitchen towel
Ingredients | Quantity |
|---|---|
| cornflour | 1/4 cup |
| maida | 1/4 cup |
| Salt | to taste |
| oil | to deep fry |
Method to fry noodles
- Mix cornflour , maida and salt to taste together .
- Sprinkle over the boiled noodles and toss well making sure no moister is left on the noodles .
- Heat oil to deep fry . Fry one cup noodles reducing the flame to medium to get crisp and golden colour noodles .
- Drain in absorbant paper and repeat with the rest of noodles . To serve , place the fried noodles on a plate beside a hot bowl of soup as each individual can have more or less of the deep fried noodles per taste .
- Usually the deep fried crisp noodles is crushed and sprinkled on top of the soup but I like more crisp noodles than just a sprinkle .
