Vegetable Manchow Soup

Ingredients

• 1 medium carrot, finely chopped
• 1/4 small cabbage, finely chopped
• 1 medium green capsicum, seeded and chopped
• 50 grams tofu, finely chopped
• 3-4 mushroom, finely chopped
• 2 tablespoons Oil
• 1 cup noodles, boiled
• 2 spring onions, finely chopped
• 10-12 garlic cloes, finely chopped
• 1/2 inch ginger, finely chopped
• 2 green chillies, finely chopped
• 4-5 cups vegetable stock
• Salt to taste
• 1/2 teaspoon white pepper powder
• 1/2 teaspoon red chilli sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons cornflour
• 1 tablespoon vinegar
• 1 stalk, chopped spring onion green

Method

1. Heat sufficient oil in a wok and deep fry the boiled noodles till golden and crisp.
2. Heat two tablespoons of oil in a deep pan.
3. Add spring onions, garlic, ginger and green chillies.
4. Sauté for a minute and add carrot, cabbage, green capsicum, tofu, mushrooms and vegetable stock or water.
5. Stir and add salt and let the soup come to a boil.
6. Add white pepper powder, red chilli sauce, dark soya sauce and simmer the soup for two to three minutes.
7. Blend cornflour in a little stock and add to the soup, stirring continuously. Cook till the soup thickens.
8. Add vinegar and spring onion greens. Serve hot garnished with crushed fried noodles.

Nutrition Info