My husband is very fond of soupy noodles..therefore i decided to give it a try. To make it healthy, I took rice noodles instead of all purpose flour. There were no added no preservatives to the noodles.
The resulting recipe was very tasty and nutritious. Hence, I am sharing my recipe for the same.
Serves 2 People
Ingredients:
3 Medium Tomatoes
1/4 cup shredded cabbage
1/4 cup shredded carrots
1/4 cup finely chopped beans.
1 T spoon white vinegar
5-6 curry leaves
50 g Rice Noodles
1-1/2 Tb Spoon olive oil
1/2 Tb spoon black pepper powder
9-10 Oregano leaves.
Blanch tomatoes and peel the skin. (if you need fiber in your soup, you can avoid the peeling).Keep them aside. Do not drain the water used for blanching the tomatoes.
Boil 1-1/2 cups of water in a deep wok. When water starts boiling add salt and vinegar. Add all the shredded vegetables and curry leaves. Simmer on flame for 10 min.
In Parallel, boil 3 cups of water with salt and 1/4 Tb spoon of olive oil. Add noodles and simmer for next 7-10 mins. Keep it aside, lid covered for another 10 min. Drain the water from noodles and run below cold water.
Sieve the vegetable stock and keep the stock and vegetables separately.
Blend the vegetable stock and blanched tomatoes in a mixer.
In a deep wok, add olive oil. Add tomato mixture, stir on slow flame. Now, add water used for blanching tomatoes. Keep the consistency as you desire(thick or thin). I prefer thin. Let it boil on slow flame. Add vegetables and oregano leaves. Keep stirring. Add noodles in the soup.
Garnish with coriander leaves and black pepper powder.
Serve hot yummy soup. I am sure you will relish it.
The resulting recipe was very tasty and nutritious. Hence, I am sharing my recipe for the same.
Serves 2 People
Ingredients:
3 Medium Tomatoes
1/4 cup shredded cabbage
1/4 cup shredded carrots
1/4 cup finely chopped beans.
1 T spoon white vinegar
5-6 curry leaves
50 g Rice Noodles
1-1/2 Tb Spoon olive oil
1/2 Tb spoon black pepper powder
9-10 Oregano leaves.
Blanch tomatoes and peel the skin. (if you need fiber in your soup, you can avoid the peeling).Keep them aside. Do not drain the water used for blanching the tomatoes.
Boil 1-1/2 cups of water in a deep wok. When water starts boiling add salt and vinegar. Add all the shredded vegetables and curry leaves. Simmer on flame for 10 min.
In Parallel, boil 3 cups of water with salt and 1/4 Tb spoon of olive oil. Add noodles and simmer for next 7-10 mins. Keep it aside, lid covered for another 10 min. Drain the water from noodles and run below cold water.
Sieve the vegetable stock and keep the stock and vegetables separately.
Blend the vegetable stock and blanched tomatoes in a mixer.
In a deep wok, add olive oil. Add tomato mixture, stir on slow flame. Now, add water used for blanching tomatoes. Keep the consistency as you desire(thick or thin). I prefer thin. Let it boil on slow flame. Add vegetables and oregano leaves. Keep stirring. Add noodles in the soup.
Garnish with coriander leaves and black pepper powder.
Serve hot yummy soup. I am sure you will relish it.
