How to make Vegetable Noodle Soup - Vegetables cooked with noodles to make a wholesome soup.

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Noodles (नूडल्ज़ ), Mushrooms (मशरूम)

Cuisine : Chinese

Course : Soups

Vegetable Noodle Soup

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Vegetable Noodle Soup Recipe Card

Vegetable Noodle Soup
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Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Noodle Soup Recipe

  • Noodles thinly sliced 4-5

  • Mushrooms cut into thin strips 1 medium

  • Green capsicum cut into thin strips 1/2 medium

  • Spinach finely shredded 8-10 leaves

  • Noodles 40 grams

  • Oil 1 tablespoon

  • Garlic crushed 2-3 tablespoons

  • Dried red chilli seeded and shredded 1

  • Vegetable stock 4-5 cups

  • MSG 1/4 teaspoon

  • White pepper powder 1/4 teaspoon

  • Salt to taste

  • Vinegar 1 tablespoon

Method

Step 1

Heat the oil in a wok or a pan, add the garlic and stir fry for half a minute. Add the mushrooms, carrot and capsicum and stir fry for two minutes.

Step 2

Add the chilli and immediately stir in stock. Bring the mixture to a boil, add the noodles and lower the heat.

Step 3

Simmer for three to four minutes stirring occasionally. Add the MSG, white pepper powder and salt. Stir in the vinegar and shredded spinach leaves, simmer for a minute and serve hot.

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