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Vegetable Noodle Soup

Published under: Soup

Noodles – 1/2 cup, boiled
Peas – handful
Spring Onions – 2 tblsp, chopped
Dried Mushrooms – 8, soaked in hot water
Carrot – 1, small and sliced
Bamboo Shoots – 2 tsp, shredded
Vegetable Stock – 3 cups
Cornflour Paste – 1 tblsp
Ajinomoto – a pinch
Salt as per taste
Pepper as per taste
Chillies in Vinegar
Chilli Sauce – 1 tsp

1. Boil the peas and mushrooms separately.
2. Keep aside.
3. In a heavy bottomed pan, heat the vegetable stock.
4. Add the cooked peas and mushrooms, bamboo shoots, spring onions and carrot.
5. Simmer for 10 minutes.
6. Add the cornflour paste and keep stirring.
7. Add the ajinomoto, salt and pepper.
8. Before serving, add the boiled noodles.
9. When the soup comes to the boil, remove from heat.
10. Add the vinegar and chilli sauce.
11. Serve.

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