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:
- spring rolls
- Chow mein
- Manchow soup
- American chop suey
- chilli chicken/paneer
- fried rice
- date pancakes
Some Indo Chinese Recipes That You May Like:
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.
VEGETABLE NOODLE SOUP
- 150 g noodles Approx. 6oz
- 4 cups water/vegetable stock
- 2 medium carrots
- ½ bell pepper, any colour
- ¼ cup spring onion chopped
- 8 cauliflower florets cut into bite size pieces
- 10 mushrooms cut into slices
- 6 baby corns cut into thick slices
- 1 medium onion cut into slices
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp salt
- 1 tbsp chilli sauce
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 1 tbsp oil
- 1 tsp sesame oil
- ½ tsp coarse pepper powder
- 1 tsp sesame seeds roasted
- Prepare all the vegetables. Peel the carrots, cut into half length wise and then cut into slices or strips. Cut the bell pepper into large cubes.
- Heat oil in a deep pan over medium to high heat. Add sesame oil.
- Add onion slices, ginger and garlic pastes and saute them for a few seconds.
- Add all the vegetables except the spring onion.
- Stir fry the vegetables for 1 minute on high heat.
- Add water or vegetable stock and let it become hot.
- As soon the water becomes hot and begins to boil, add the noodles and salt.
- Allow the soup to simmer for 3-5 minutes till the noodles are cooked.
- Add chilli sauce, vinegar, soy sauce and pepper powder.
- Spoon the soup into serving bowls. Sprinkle chopped onion and sesame seeds and serve
- Use vegetables of your choice.
- Use any noodles of your choice.
- If you don't have home made chilli sauce you can use ready made one.
- Make sure the vegetables and noodles in this soup are not overcooked.
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