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.
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
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.