Vegetable Noodle Soup

 

Ingredients

1 cup=250ml

Cooked Noodles*, 385 g (one packet)

Olive oil, 2 tbs 

Spring onion bulb (chopped), 2 stems or 1 tbs

Garlic (chopped), 3 cloves

Cabbage (chopped), 3/4 cup

Carrot (chopped), ¾ cup

Or

Carrot (chopped), ½ cup + French beans (chopped), ¼ cup

Homemade or

organic turmeric powder, a pinch

Water, 5 cups 

soy sauce,1 tbs

Hot sauce,1/2 tbs

Corn flour, ½ tbs dissolved in 1 ½ tbs water

Lemon juice, 1 tbs

Olive oil, 1 tbs 

Or 

Ghee, ½ tbs 

Broccoli, 3 large florets

[Optional] Spring onion Greens(chopped), ½ tbs

Fresh ground black pepper, 1 tsp or as required

Salt, to taste

*Note: Here I used “Better Than Noodles” Organic Gluten-Free Konnyaku noodles. Follow instructions on the packet.

Preparation

• Wash and soak the broccoli in hot water for two minutes. Then remove the stem and separate into smaller florets. 

                                                

• Heat oil in a non-stick saucepan and add spring onion and garlic and sauté for few seconds over low flame. Add vegetables and sauté for three minutes over a medium flame.
• Add turmeric powder and saute for few seconds.
• Add water and bring to boil. Continue to cook for 4 to 5 minutes.
• Add cornflour to the soup mix. (Adjust according to your desired thickness)
• Add soy sauce, hot sauce(I used Nando's peri-peri sauce, Extra hot), and salt. Mix well.
• Add noodles and cook the soup mixture for 5 minutes over low flame.
• Add lemon juice and mix well.
• Check salt and remove it from flame. 
• Sprinkle spring onion stems.
• Heat one tablespoon oil or ghee in a pan and add broccoli. Sauté until crispy and add to the soup.
• Your noodle soup is ready. Serve warm.

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