Vegetable Manchow Soup

A fabulous chinese soup tht  is easy to make & quite feelling.

Prearation Time  : 30 min

Cooking Time : 15 min

Servings : 4

Ingredients :

Carrot, finely chopped  : 1 medium
Cabbage, finely chopped  : 1/4 small
Green capsicum, seeded and chopped  : 1 medium
Tofu, finely chopped  : 50 grams
Mushroom, finely chopped : 3-4
Oil  : 2 tablespoon + to deep fry
Noodles, boiled  : 1 cup
Spring onions, finely chopped  : 2
Garlic, finely chopped  : 10-12 cloves
Ginger, finely chopped  : 1/2 inch piece
Green chillies, finely chopped : 2
Vegetable stock : 4-5 cups
Salt  : to taste
White pepper powder : 1/2 teaspoon
Red chilli sauce : 1/2 tablespoon
Dark soy sauce  : 2 tablespoons
Cornflour/ corn starch : 3 tablespoons
Vinegar  : 1 tablespoon
Spring onion greens, chopped : 1 stalk

METHOD :

Chop fine all vegetables and boiled in a wok and deep fry until golden and crispy noodles asideHeat enough oil in the hold. Heat two tablespoons of oil in a skillet deep. Fresh onion, garlic, ginger and green pepper. Sauté for a minute, carrots, cabbage, green pepper, soy cheese, mushrooms and vegetables, add stock or water. Excitement and add salt and the soup come to boil. White pepper, red pepper sauce, dark soy sauce and simmer 2-3 minutes, add soup. Blend the corn flour and a little stock and add to soup stirring constantly. Cook until soup thickens. Add vinegar and spring onion greens. Serve hot garnished with crushed fried noodles.