Ingredients:
Water – 2 cups
Onion – 1, diced
Carrot – 2, diced
Celery – 1 tbsp, chopped
Leeks – 2 tbsp, chopped
Bayleaf – 1
Black pepper – 6 to 8
Cable leaves – 5 to 6
Baby corn – 3 to 4
Pokchoy – 3 to 4
Cauliflower – 6 to 8
Mushroom – 8 to 10
Light soya sauce – 1 tsp
Salt – to taste
White pepper powder – 1/2 tsp
Sugar – a pinch
Cornflower slurry – 2 tsp
Boiled noodles – 3 tbsp
Spring onion – 3 tsp, chopped
Garlic – 2 tsp, chopped
Method:
1. To begin preparing the vegetable stock by boiling water in a pan.
2. Add the chopped onion, carrot, chopped leeks and celery.
3. Now add bayleaf and black pepper, bring to a boil.
4. Put in the blanched carrot and chinese cabbage along with baby corn, pok choy, cauliflower, mushroom and light soya sauce.
5. Now add salt, white pepper powder and sugar, add the cornflour paste for thickening of the soup. Stir and take off the heat after a boil.
6. Garnish with chopped spring onions and chopped fried garlic.
7. Place boiled noodles in a serving bowl and pour the soup over it.
