Veg Manchow Chinese Soup

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Makes 4 servings

Ingredients

For The Vegetable Stock
1/2 cup roughly chopped cabbage
1/2 cup roughly chopped carrots
1/4 cup chopped celery
2 tbsp chopped spring onions
3 to 4 cauliflower florets

Ingredients :For The Soup

4 cups vegetable stock
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
2 tbsp finely chopped cabbage
2 tbsp finely chopped cauliflower
2 tbsp finely chopped capsicum
2 tbsp finely chopped carrots
2 tbsp finely chopped tomatoes
1 tbsp finely chopped mint leaves (phudina)
1/2 tbsp finely chopped coriander (dhania)
2 tbsp cornflour dissolved in 1/2 cup water
salt to taste
1 tbsp soy sauce
1/4 tsp black peppercorns (kalimirch) powder

For The Topping
fried noodles

Instruction For the vegetable stock

1. Heat 6 cups of water in a kadhai, add all the vegetables and boil on a medium flame for 15 to 20 minutes. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables and keep aside.

Instruction :

1. Heat the oil in a wok / kadhai on a high flame till it smokes.
2. Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
3. Add the cabbage, cauliflower, capsicum, carrots and sauté on a high flame for 1 to 2 minutes.
4. Add the tomatoes, mint leaves and coriander, mix well and sauté on a high flame for 1 minute.
5. Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
6. Add the salt, soya sauce, mix well and cook on a high flame for another 2 minutes, while stirring occasionally.
7. Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously.
8. Add the pepper powder and mix well.
9. Serve immediately topped with fried noodles.