Mein chow soup

This soup sounded so Indian, listing  tomato, coriander  and mint ; letting go of  celery and spring onions which top the list of  ingredients of Indo-Chinese cooking.  Still, since we had most of the ingredients ready at home, decided to try it and it was so good.

Serves 6:

6 teacups clear vegetable stock

2 tbsp finely chopped tomato

2 tbsp finely chopped capsicum

2 tbsp finely chopped cauliflower

2 tbsp finely chopped carrot

2 tbsp finely chopped cabbage

1 tbsp finely chopped fresh mint leaves

1 tbsp finely chopped coriander

2 tsp  chopped garlic

2 tsp  chopped ginger

3 tsp soya sauce

2 tbsp corn flour

A pinch Ajinomoto power

2 tbsp oil

½ tsp pepper powder



Chilli oil

1 tbsp of fried noodles  (bad as in all fried things are bad but good as in adding a nice crunch to the soup)


1.Heat the oil in a saucepan on a high flame.

2. Add the chopped vegetables, mint, garlic ginger and add ajinomoto and stir fry for 2 to 3 minutes.

3. Add the stock, soya sauce, salt an pepper. Allow to boil for a few minutes.

4. Mix the corn flour in a 1 cup of water and add to the soup. Boil for a minute.

5. Top with coriander and chillis in vinegar, fried noodles..

6. Serve hot.


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