Mushroom asparagus soup with noodles..

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I simply love soups. And maybe that’s the reason I keep experimenting a lot with it. Following is the recipe of one of the experiments.

Ingredients (For 2 bowls):

Mushroom (finely cut)-1 tbsp
Asparagus (cut to half an inch)-1/2 tbsp
Cabbage (finely cut)-1 ½ tbsp
Noodles-2 tbsp
Soy sauce-1/2 tsp
Cornflour-1/4 tsp
Black pepper powder-1 pinch
Salt-to taste
Honey-1/2 tsp
Lemon juice-3-4 drops
Garlic (chopped)-1/2 tsp
Green chilli (finely cut)-1/4 tsp
Tomato sauce (optional)-1 tbsp
Vegetable stock-1 cup
Butter-1 tsp
Oil-Few drops (just to prevent burning of butter)

Method:

-> Take oil and butter in a pan and when butter melts add garlic to it.
-> When garlic turns light brown, add asparagus and fry for approx.2 minutes.
-> Now add chilli, cabbage and mushroom and fry for a minute.
-> Add salt, noodles and 1 cup of water. Let it comes to a boil.
-> Then add vegetable stock and bring it to a boil.
-> Take corn flour in a separate bowl and add 2 tbsp of water in it, mix well.
-> Start adding this solution to the soup, little amount at a time (as we don’t want it to be so thick).
-> When you find that the consistency is perfect stop adding that solution to the soup.
-> Add soy sauce, black pepper powder and bring to another boil.
-> Turn off the stove. And add honey, lemon juice and tomato ketchup.

Serve it hot! 🙂

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