Veg Manchow Soup

Ingredients

• 1 cupMixed vegetables (cabbage, carrot, beans, baby corn, sweet corn, capsicum), finely chopped
• 2 tspOnion, chopped
• 2 tspGinger-garlic, grated
• 1 tspChopped chillies
• 2 tbspOil or butter
• 2 tbspTomato sauce
• 1 tspCapsico sauce
• 1 tspEnglish mustard sauce
• 1 tspWorcestershire sauce
• 1 tspSchezwan sauce
• 1 tspSoya sauce (optional)
• 1 tspVinegar (optional)
• 1 tspSugar
• 2 tspAromatic seasoning
• 1/2 tspPepper powder
• to tasteSalt
• 2 tspCornflour mixed in 1/4 cup water
• 2 cupsWater
• a handfulCoriander leaves
• 2 tbspSpring onions
• 1/2 cupFried noodles (to serve)

Method

1. 1

   Heat oil/butter in a deep pan. Sauté ginger-garlic-chilli 20 seconds.

2. 2

   Add onion and the chopped vegetables. Sauté on high for 2 minutes.

3. 3

   Pour in 2 cups water. Bring to a boil.

4. 4

   Add tomato sauce, capsico, mustard, Worcestershire, Schezwan, soya, vinegar, sugar, aromatic seasoning, salt and pepper.

5. 5

   Drizzle the cornflour slurry slowly while stirring. The soup will thicken.

6. 6

   Garnish with coriander leaves and spring onions. Serve hot with a handful of fried noodles on top.