Soup is the one dish you can have any time you feel hungry. It will taste fresh even after re-heating. I usually make big batches of soups and store it in the fridge. My kids love soup any time of the day, some thing to have even when I’m not at home.
This soup is a Indo-Chinese restaurent dish which is very popular in Indian restaurants. It’s sweet, sour at the same time there is heat from the chillies and black pepper.
Any type of vegetables can be used in making this soup. When making big batches for later use, try to avoid using Mushroom or cabbage. If needed add it later when having. The flavour of these two vegetables will deepen in time and may change the taste of the soup when re-heating.
You can add tofu too.
Preparation time : 15 mts
Cooking time : 20 mts
Serves : 8
Ingredients :
- 4 cups chicken stock
Will upload making stock soon 🙂- 1 cup cooked and shredded chicken
- 1 packet instant noodles fried
- 1 cup sliced mushroom
- 1/2 cup chopped carrots
- 1/2 cup chopped capsicum
- 2 table spoon thinly sliced ginger
- 2 chillies slit in the middle ( optional )
- 1/4 cup chopped spring onion
- 1/4 cup chopped coriander leaves
Sauce:
- 2 table spoon sugar ( I’ve used molasses sugar )
- 1/4 cup light soya sauce
- 1 table spoon oyster sauce ( I’ve used mushroom based )
- 2 table spoon tomato ketchup
- 2 table spoon chilli sauce
- 4 table spoon white vinegar
- 1/2 tsp black pepper powder
- salt if needed
- 2 table spoon corn flour
Method:
In a sauce pan add sugar and caramelize in low fire. Once the sugar is added do not stir the sugar till it slowly starts to change its colour from the sides. When the sugar is light brown stir and combine.
Add the chicken stock (reserving 1/4 cup for later use ) to the caramelized sugar and mix well. This caramelisation of sugar will give the soup the required colour.
Add in the ginger,mushroom and other vegetables and bring it boil in medium low heat.
When the soup starts to boil, simmer the gas and cook the vegetables for 10 mts.
Add in the sauces and season it with pepper.
Add salt if needed.
Allow the vegetables to cook to your preference.
Mix the corn flour to the remaining stock and add to the soup. Strain it to remove any lumps.
Allow the soup to thicken.
If you want to add egg at this stage.
Add in the spring onions and coriander leaves and give a final mix.
Serve the soup hot with fried noodles as garnish.
- 4 cups chicken stock
- 1 cup cooked and shredded chicken
- 1 packet instant noodles fried
- 1 cup sliced mushroom
- ½ cup chopped carrots
- ½ cup chopped capsicum
- 2 table spoon thinly sliced ginger
- 2 chillies slit in the middle ( optional )
- ¼ cup chopped spring onion
- ¼ cup chopped coriander leaves
- Sauce:
- 2 table spoon sugar
- ¼ cup light soya sauce
- 1 table spoon oyster sauce ( I've used mushroom based )
- 2 table spoon tomato ketchup
- 2 table spoon chilli sauce
- 4 table spoon white vinegar
- ½ tsp black pepper powder
- salt if needed
- 2 table spoon corn flour
- In a sauce pan add sugar and caramelize in low fire. Once the sugar is added do not stir the sugar till it slowly starts to change its colour from the sides. When the sugar is light brown stir and combine.
- Add the chicken stock (reserving ¼ cup for later use ) to the caramelized sugar and mix well. This caramelisation of sugar will give the soup the required colour.
- Add in the ginger,mushroom and other vegetables and bring it boil in medium low heat.
- When the soup starts to boil, simmer the gas and cook the vegetables for 10 mts.
- Add in the sauces and season it with pepper.
- Add salt if needed.
- Allow the vegetables to cook to your preference.
- Mix the corn flour to the remaining stock and add to the soup. Strain it to remove any lumps.
- Allow the soup to thicken.
- If you want to add egg at this stage.
- Add in the spring onions and coriander leaves and give a final mix.
- Serve the soup hot with fried noodles as garnish.
Comments by Seema Nair