Vegetable Noodle Soup

EVENTS: FOODIEMONDAY/BLOGHOP & FOODIES_REDOING OLD POSTS

THEME: #37TH INDO CHINESE

RECIPE: VEGETABLE NOODLE SOUP

Vegetable Noodle Soup is a filling, healthy, comforting vegetable loaded soup with noodles. Add some vinegar and chilli sauce and it becomes hot and sour soup. Alternately, add a bit of brown sugar and vinegar and it becomes sweet and sour. Choose how you would like to make it. I’ve added my home made garlic and red chilli sauce.  Natural flavours from fresh vegetables and spices makes this soup so flavourful and tasty.

FoodieMonday/ Bloghop Group

For the 37th theme, FoodieMonday/ Bloghop group decided to prepare any Indo Chinese Dish. In fact, Indo-Chinese dishes are famous in most Indian restaurants. And you will find it as street food too. Indeed, it is very popular with both old and young.

THE GROUP – FOODIES_REDOING OLD POSTS

The Group Foodies_Redoing Old Posts, started by Renu helps the members to make an effort to update old posts. Cannot believe that we’re in the 68th event.  This group helps me to stay focused and update old posts not only with better photos but also trying to make each post more SEO friendly. Some of them I’m also trying to add videos. Check out my You Tube Channel MAYURI’S JIKONI

This time I am sharing Vegetable Noodle Soup. The recipe remains the same, I’ve only updated the post with better photos and more structured write up.

First Published on 25/04/2016 – updated on 21/01/2022

What is Indo Chinese or Indian Chinese Cuisine?

Basically, it is Chinese food with Indian flavours made with ingredients that are popularly available in India. It is nothing like the authentic Chinese food that uses Chinese Vegetables.  Indo Chinese cuisine uses bell pepper, cabbage, corn, baby corn, carrots,cauliflower etc.

Definitely, it is an amalgamation of Chinese and Indian flavours,resutling in bold flavours. Moreover, the Indo Chinese mania has spread as far as America, Europe, Australia, Africa, basically to all the continents where Indians have settled.

Where Does Indo Chinese Cuisine Originate From?

This unique South Asian Indo Chinese cuisine actually originates from India. In fact, it is different from the Cantonese Chinese cuisine available in the U.S. Towards the end of nineteenth and start of the twentieth century, Hakka-speaking Chinese immigrated to the eastern Indian city of Calcutta, now known as Kolkata.

They started cooking with Indian spices and vegetables to appease the Indian population. Since then Indo Chinese cuisine has evolved to spring dosa, chinese bhel, idlis with chinese flavours, etc.

It is believed that Nelson Wang a child of Chinese Immigrants pioneered the Indo Chinese Cuisine. When he was working as a caterer at the Cricket Club in Mumbai, he introduced Chicken Manchurian to the members in 1975.  Cornstarch coated chicken pieces were deep fried and served in a sauce with garlic, chillis, soy sauce and vinegar.

Some Popular Indo Chinese Dishes Are:

• Manchurian
• spring rolls
• Chow mein
• Manchow soup
• American chop suey
• chilli chicken/paneer
• fried rice
• date pancakes

VEGETARIAN MOMO SOUP

Momo Soup is a healthy, filling and hearty meal. Momos are added to a vegetable loaded soup. A traditional Nepali dish, I've replaced the meat filling in the momos with finely chopped vegetables.

Check out this recipe

MUSHROOM EGG FRIED RICE

Mushroom Egg Fried Rice is an easy to make, flavourful, tasty mushroom rice with eggs. Instead of the usual style of adding scrambled eggs to the rice, raw beaten eggs are added at the final stage of cooking. This way the vegetables and rice all get coated with egg.

Check out this recipe

BABY CORN MANCHURIAN

Baby Corn Manchurian is crispy fried baby corn in a sweet, spicy and  sour. Insanely delicious, it is usually served as a starter or as part of a main dish with either rice or noodles.

Check out this recipe

Garlic and Red Chilli Sauce

Sesame Honey Chilli Potatoes

Renu’s Indo Chinese Style Schezwan Chutney

My Indo Chinese Dish For The Theme: Vegetable Noodle Soup

Though I don’t like the instant noodle soup packets, I am a huge fan of noodle soup made at home. Generally, I use egg noodles, rice noodles or wheat or buckwheat noodles whenever available. What I like about this soup is that one can use any vegetables available. To make it protein rich add tofu, meat, fish, etc. Have you tried it with sprouted moong beans? Go on try it. When I clicked the photos, I didn’t have any bean sprouts at hand.

Ingredients Required For Vegetable Noodle Soup

• Noodles – any of your choice. I use egg noodles, rice noodles, wheat or buckwheat noodles.
• Water or Vegetable Stock
• Vegetables – I have used carrots, mushrooms, baby corn, cauliflower, onion,bell pepper. You can use broccoli, celery, cabbage, snow peas, French Beans, sweet corn,napa cabbage,etc. Prep the vegetables you are going to use.
• Garlic – peeled and minced or finely chopped
• Ginger – peeled and minced or finely chopped
• Chilli Sauce – use ready made or home made.
• Salt – add according to your taste.
• Vinegar – use a good quality vinegar like rice vinegar, apple cider vinegar, wine vinegar.
• Soy Sauce – dark or light.
• Oil – any vegetable oil.
• Sesame Oil – for flavour. I prefer using toasted sesame seed oil as it tends to be more flavourful and nutty.
• Pepper Powder – or can use sichuan pepper.
• Spring Onion – white and green parts, chopped finely.
• Sesame Seeds – lightly toasted for topping. Optional.