Hot-n-Sour Noodle Soup

It's a big time pleasure to start your lunch with a warm soup especially when it is raining outside. I really enjoy to watch my hubby making a sound "Surrrpppp!" with every sip of soup and ends with his golden phrase "Mazza aa gaya!".

And today was the perfect soup day. Also, we had a complete meal... starting with soup n starters, then main course and finishing with a dessert.

I've already prepared tomato soup number of times, so I thought "Why not go for a hot-n-sour noodle soup?" and when it comes to Noodles.. they are the all-time favourite......... Luckily my kitchen was having, everything required for this soup, with it.

To my surprise, it was very quick... If every ingredient is right there with u, then it won't take more than 10-15 mins and your soup is "All set!!".

So, here you go for the sizzling recipe of hot-n-sour noodle soup.

Ingredients:

1 packet whole-wheat noodles
2 tbsp grated ginger-garlic
1-2 tsp fresh red chilly paste
1 tbsp sesame oil
2 cup vegetable stock
1 tsp dark soy sauce
2 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp corn starch mixed in 2 tbsp cold water to make a paste
1 cup chopped vegetables ( carrot, mushroom, beans, peas, cabbage)
2 spring onions, sliced
Salt, to taste

Method:

Take a small pan of water and bring it to boil. Add noodles to it and cook as per the instructions on the pack.Drain excess water and rinse noodles under cold running water. This is to stop the noddles to cook further.

Heat a pot/wok over high heat and add oil. When it starts to smoke, add grated ginger-garlic. Saute for sometime. Add the chilly paste and saute again. Add vegetable stock, bring it to a simmer, add vegetables (except mushrooms). Season with soy sauce and rice vinegar. Let the vegetables to cook for sometime.

Add mushroom and cook for another 1 min.  Add corn starch paste, simmer and stir until thickened.  Add cooked noodles to it. Sprinkle salt and stir again. Scatter sliced spring onions over it.

Serve it hot.

Note: You may adjust the seasoning as per taste.

Enjoy!!

This post goes to "Winter Warmers" event hosted by "The Veggie Hut".

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Cream of Tomato Soup

For me tomato soup is one of the best comfort dishes. The sight, the smell bring up the sweet golden memories of our frequent restaurant visits... waiting for bowl of lukewarm orange-red soup and crunchy bread croutons. I don't think I have ever tasted it, I never could get past the smell...
So, today I thought to rejoice those memories again. Some of my friends use canned tomato for making soup. But for me they seemed to be edible within the confines of bomb shelter. It's great, rich in flavour and healthy when you go for a homemade version. You can make it in about the time it takes to heat a canned version.
I prefer using extremely ripe tomatoes (not over-ripe) for making soup.

Ingredients:

4 ripe tomatoes (cut into large chunks)
1 carrot (chopped)
1/2 cup onions ( chopped)
1 tbsp chopped garlic
1/2 cup bell pepper
1/2 tsp dried basil
1 tsp all-purpose flour
1/2 cup skimmed milk
2 tsp melted butter
Salt and pepper (Adjust seasoning to taste)

Method:

Heat 1 tsp butter in a deep pan. Add chopped onions, tomatoes, bell pepper and garlic. Saute till tomatoes turns soft. Keep aside and let it cool for sometime. Now, blend the mixture until smooth.
In the same pan, heat remaining butter and add the all-purpose flour. Saute for few seconds. Now, slowly add blended mixture and stir continuously so that no lumps are formed. Add dried basil and milk. Simmer until the desired consistency is achieved. Adjust the seasonings

Garnish with bread croutons, shredded cheese or crackers.

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