MANCHOW SOUP / CHINESE SOUP

Serves: 4 soup bowls
INGREDIENTS 
1/2 cup finely chopped cabbage
1 spring onion (both bulb and green part) (optional)
1 medium sized finely chopped carrot 
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
6-7 finely chopped beans
2 tbsp oil
3 tsp soy sauce
2 tsp tomato sauce
2 tsp chili sauce

1 tsp vinegar
2 tsp salt
3 tsp sugar
4 cups of water 
2- 3 tbsp cornflour
250 gm noodles
water for boiling noodles 
oil for frying noodles


METHOD

1. Take wok or pan, heat oil, add finely chopped ginger-garlic. Saute till fragrant don't turn it brown, add chopped beans saute on high flame, add spring onion saute, add carrot, saute. Add cabbage and saute on high flame.

2. Keeping the flame high add vinegar, soy sauce, chili sauce and sugar. Mix well.

3. Add water and cover with lid and let it boil, after one boil, reduce the flame to low and let it simmer for 5 minutes to get stock of all the veggies.


4. After 5 minutes, dissolve cornflour in 1/4 cup water and put in soup, let it simmer for another 2 minutes, if you want it more thick add more cornflour.

5. Add salt, mix well.

For fried noodles:
Boil 2-3 cups of water in heavy bottomed pan. Add noodles cook 90% done. Strain the excess water. Keep aside in colander. 

Once it's dried. Deep fry in hot oil till golden in colour. Keep aside.

Serve with hot soup.

Pictorial:








1. Chop all the veggies and let's get started.

2. Add little oil and saute ginger-garlic till aromatic.

3. Saute beans for a minute.

4. Add carrot and onion of spring onion (not green part).

5. Cabbage and saute all together for a minute on high flame.

6. Soy sauce and vinegar. Mix well.

7. Tomato sauce and chili sauce.

8. Sugar.

9. Add water.

10. Close the lid and let it simmer on low flame for 5 minutes.

11. In a bowl add 1/2 cup water, mix cornflour, add in soup.

12. Mix well. Add salt.









13. It's all done.


For Fried Noodles:

1. Boil water and add noodles to cook.








2. Cook till 90% done.

3. Strain the noodles.

4. Heat oil, deep fry.

5. For fast and more crunchy noodles, Take out noodles when it half brown.

6. Hold it out for 1-2 minutes, by this time let oil become more hot. Then again drop in oil, this will make noodles more crunchy and will turn brown faster.

7. It's done. Keep aside.

 8. Serve hot!

9. Add fried noodles just before serving.

SWEET CORN SOUP / VEGETABLE SWEET CORN SOUP / VEG SWEET CORN SOUP

I have tried many recipes of sweet corn soup but my kids never approve those as they always wanted it be like restaurant style, This winters tried my own simple and easy version and balanced both salt and sweet keeping kids demand in mind. Finally I nailed it this time. My daughter was so happy after having this that she volunteered to help me in clicking the picture, she held the soup spoon in the pic below.

A very yummy and healthy sweet corn soup dedicated to all the kids out there.


Serves: 4 regular soup bowls
INGREDIENTS 
1 cup corn (I used American corn)
1 small sized finely diced carrot
1/2 cup finely chopped cabbage
6-8 finely diced beans
1 small sized finely chopped spring onion (use only green part) (optional)

4 glasses of water
2 tbsp cornflour
2 tsp salt
4 tsp sugar
black pepper to taste

METHOD
1. Wash all the vegetables and chop them finely. Wash corn and keep aside.

2. Take pressure cooker and add 4 glasses of water. Add all the chopped vegetables except for spring onion. Add salt.

3. Keep on high flame and give 2 whistles. Turn off the flame and let it DE-pressurize naturally.

4. Dissolve 2 tbsp cornflour in 1/4 water.



5. Open the cooker lid and add cornflour water in it and let it simmer for 2-3 minutes or till it comes to desired consistency. If you want more thick dissolve 1 more tbsp of cornflour in water and add but for me it was right consistency.

6. Add sugar and let it dissolve. Take a taste test if required adjust sugar and salt according to your taste.

7. If desire add black pepper I added 1/2 tsp spoon as children doesn't like spicy.

8. Put in serving bowl sprinkle green part of spring onion and serve hot! I bet your kids gonna love it.

NOTES: Instead of pressure cooker you can boil vegetables in stew pot or pan for 5 minutes.

Pictorial:









1. Corn and finely chopped veggies are ready.










2. Add veggies, water and salt. Give 2 whistles.

3. Dissolve 2 tbsp cornflour in 1/4 cup water.

4. Put in boiled veggies.

5. Add sugar and let it simmer for 2-3 minutes.

6. Pepper if desired.

7. Serve with soya sauce or chili sauce. I did not use soya sauce or chili sauce while serving. It was used for picture only.

8. My cute little daughter holding the spoon ??