Vegetable Manchow Soup

Main Ingredients	Carrot, Cabbage, Green capsicum, Tofu, Mushroom
Cuisine	Chinese
Course	Soups
Prep Time	35-40 minutes
Cook time	15-20 minutes
Serve	4
Taste	Spicy
Level of Cooking	Moderate
Others	Veg

Ingredients

• 1 medium carrot, finely chopped
• 1/4 small cabbage, finely chopped
• 1 medium green capsicum, seeded and chopped
• 50 grams tofu, finely chopped
• 3-4 mushroom, finely chopped
• 2 tablespoons Oil
• 1 cup noodles, boiled
• 2 spring onions, finely chopped
• 10-12 garlic cloes, finely chopped
• 1/2 inch ginger, finely chopped
• 2 green chillies, finely chopped
• 4-5 cups vegetable stock
• Salt to taste
• 1/2 teaspoon white pepper powder
• 1/2 teaspoon red chilli sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons cornflour
• 1 tablespoon vinegar
• 1 stalk, chopped spring onion green

Method

1. Heat sufficient oil in a wok and deep fry the boiled noodles till golden and crisp.
2. Heat two tablespoons of oil in a deep pan.
3. Add spring onions, garlic, ginger and green chillies.
4. Sauté for a minute and add carrot, cabbage, green capsicum, tofu, mushrooms and vegetable stock or water.
5. Stir and add salt and let the soup come to a boil.
6. Add white pepper powder, red chilli sauce, dark soya sauce and simmer the soup for two to three minutes.
7. Blend cornflour in a little stock and add to the soup, stirring continuously. Cook till the soup thickens.
8. Add vinegar and spring onion greens. Serve hot garnished with crushed fried noodles.

Nutrition Info

Calories	1052
Carbohydrates	98.8
Protein	23.3
Fat	61.4
Other Fiber	Fiber- 19.2gm