To feel safe and warm on a cold wet night, all you really need is soup. – Laurie Colwin
Let’s talk hot soup!
I hope winter is treating you better. Though this winter was not really that cold in my part of the world, I’m going “brrrrrr”! My husband and kids have a good laugh at times when they see me wearing at least 3 layers of cloth: D. Their laughs did not bother me much. I decided I will make a party out of it and wear my best stockings, sweaters, jackets, hats. I decided to love winters, embrace the cold and find beauty in the bleak skies. And even in the shorter days and the darker nights, I simply refuse to let the change of seasons bring down my spirits!
What comes to your mind when you think of cold, chilly nights? Cozy corners, blankets, and soups right? Yes, that’s what I thought! Cold winter nights are meant for having hot steaming soups in the dinner. All you need is a bowl of steaming hot soup to sip on while sitting under your favorite cozy blanket in your most comfortable position and watching your favorite soap opera or may be reading your favorite book while sipping this soup.
The easy option for me is of course mixed vegetable soup which is sour and spicy. Simple, hearty, yet light it is healthy and delicious too. And you know what s the best part about this soup? Those delicious crunchy fried noodles on the top! I always ask the waiter to give me an extra bowl of those crispy noodles every time we eat out in a Chinese restaurant. I can munch on and finish like 2 full blows of it alone. Do you do that as well? Those crunchy noodles drenching in hot super comforting soup can make you drool even at 3 AM!
With loads of veggies, topped with some fried noodles, it will brighten up a chilly damp day for sure. Serve this as a beginning to an Indo-Chinese meal or make it in a large pot, filled with lots of vegetables to make a soupy meal by itself.
This is how I made my Vegetable Manchow Soup
10 green beans
25 grams (1/4 cup) cabbage
25 grams (1/4 cup) white spring onions
1 tablespoon ginger
1 tablespoon garlic
1 tablespoon dark soy sauce
1 teaspoon white vinegar
Salt to taste
1 tablespoon pepper powder
1 tablespoon sesame oil
1 tablespoon corn flour
¼ cup water + extra
Green spring onions for garnish
½ cup fried noodles
1.Wash all the vegetables(onions, ginger, garlic, carrots, beans, cabbage) and chop them very fine.
- Heat oil in a wok. Add ginger, garlic and onions to hot oil. Saute till onions turns pink.
- Add all the finely chopped vegetables along with salt and pepper powder. Cook on high flame for about 3 to 4 minutes.
- Add soy sauce and vinegar. Mix well. Add water as required and bring it to boil.
- Add corn flour to water and mix well making sure no lumps are present. Add it to the soup stirring constantly as you add. Let it simmer for another 3 to 5 minutes.
- Cook noodles in water as per packet instructions and then drain it. Fry the noodles in hot oil until crisp. Remove from oil and drain it on paper towel.
- Once soup is ready, check for seasoning. Turn off the stove.
- Pour hot soup into serving bowls, top it with fried noodles and green spring onions. Serve immediately.