Soupy Noodles with Mixed Vegetable | How to make Soupy Noodles with Mixed Vegetable - by foodogger

 Soupy Noodles with Mixed Vegetable

Noodle soup formula with pics. This formula of veg noodle soup is a reasonable soup that is softly flavored and gentle. The soup is made with blended veggies and noodles. A veggie lover soup. The taste of the noodle soup is faintly sharp with an umami flavor. The formula of this Indo-Chinese style soup is basic and simple to make.

Ingredients

for cooking noodles

• 75 grams noodles, instant, whole wheat or rice - cal also use 2 cups cooked noodles
• 3 cups water
• ½ teaspoon salt

other ingredients

• 1 tablespoon oil - toasted sesame oil peanut oil or sunflower oil
• ½ teaspoon finely chopped garlic
• ¼ cup chopped spring onions
• ½ cup shredded cabbage
• ⅓ cup shredded carrots
• ⅓ cup diagonally thinly sliced french beans
• ¼ cup thinly sliced capsicum (green bell pepper)
• 4 cups water - 1-liter water or 1-liter vegetable stock
• 2 to 3 teaspoons soy sauce (naturally fermented) or add as required
• salt as required
• ½ to 1 teaspoon rice vinegar or white vinegar or apple cider vinegar
• 2 tablespoons chopped spring onion greens
• 3 tablespoons chopped coriander leaves
• 1 tablespoon chopped spring onion greens - for garnish

Instructions

cooking noodles

• Take 3 cups of water in a pan and begin to heat it.
• Add ½ teaspoon salt. bring water to a rolling boil.
• Reduce the flame and add 75 grams of noodles.
• Immerse the noodles in water with a fork or spoon.
• Increase the flame to medium-high and begin to cook the noodles.
• The noodles need to be cooked till aldente. They should have a slight bite to them.
• Strain the noodles in a colander. rinse with water very well. keep the noodles aside.

preparing veggies

• Shred or grate or finely chop the vegetables. 
• Keep them aside. You can use your choice of mix shredded or grated veggies. 

making noodle soup

• Heat 1 tablespoon oil in a pan or wok. On a low flame add ½ teaspoon finely chopped garlic. Saute for some seconds till the raw aroma of garlic goes away. 
• Then add ¼ cup chopped spring onions.
• Increase the flame to medium and stir fry for a minute.
• Add the shredded veggies. mix very well.
• Stir fry on a medium flame for 3 minutes.
• Then add 4 cups of water. You can also add 4 cups of homemade veg stock. mix well.
• Bring the soup mixture to a rolling boil on medium flame.
• When the soup comes to a rolling boil, then add 2 to 3 teaspoons of soy sauce (i used naturally fermented soy sauce).
• Season with salt as per taste. Also, add crushed black pepper as required.
• Add the noodles. mix very well.
• Simmer the soup for 5 to 6 minutes on a medium flame.
• Add ½ to 1 teaspoon rice vinegar or white vinegar. Mix well and switch off the flame. Lemon juice can be added instead of vinegar.
• Then add 2 tablespoon chopped spring onion greens and 3 tablespoon chopped coriander leaves.
• Mix well and serve noodle soup hot. 
• You can garnish with some chopped spring onion greens.
• While serving first add soup to the bowl. Then with pasta tongs lift the noodles and place them in the soup bowl.