Lettuce and Cottage Cheese Broth

Ingredients

• 20 lettuce leaves, preferably Romaine, torn into small pieces
• 150 grams cottage cheese (paneer), cut into ½ inch cubes
• 1½ teaspoons oil
• 2 spring onions, diagonally sliced
• 1 medium carrot, thinly sliced
• 1 inch ginger piece, cut into thin strips
• 4 cups vegetable stock
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Salt to taste
• Black pepper powder to taste
• 1 teaspoon red chilli flakes
• 1 teaspoon vinegar
• 2 stalks spring onion greens, chopped

Method

1. Heat ½ teaspoon oil in a non-stick pan and sauté cottage cheese on high heat, tossing continuously until golden. Set aside
2. Heat remaining oil in the same pan and sauté spring onions, carrot and ginger for half a minute.
3. Add vegetable stock and cook on high heat. Add soy sauce, season with sugar, salt and pepper. Add cottage cheese and lettuce. Mix well.
4. Stir in red chilli flakes and vinegar. Serve piping hot garnished with spring onion greens.