Chinese food is popular for its distinct flavour and taste. Chinese cuisine is a favourite among children; they love to gorge on noodles and soups. The beauty of this cuisine is that it takes very little time to cook. The preparation for the dish takes most of the time because the vegetables are cut in a special way for different dishes.
They are cut in fine strips, in cubes or they are very finely chopped or thinly sliced. They are cooked faster due to fine chopping; hence the cooking time is reduced considerably. Chinese cooking is done with little oil and vegetables are stir fried on high flame to retain the juices and nutritional content of the ingredients.
The vegetables should not be over cooked and should have a little crunch after they are cooked. It adds a lot of taste to the dish. Chinese food is healthy, nutritious and low in calorie count because it is prepared with fresh vegetables using little oil. Chinese soups are sumptuous and delicious.
You can use a lot of variations while making a soup. Lots of fresh vegetables, corns, bean sprouts, egg and non vegetarian ingredients are added to make different type of soups.
The recipe given here is of Talumein Soup, which is a popular soup in Chinese cuisine. This soup suffices as a full meal as it contains vegetables, apple, mushrooms and fried noodles. It is full of proteins and essential vitamins and minerals. It also contains a lot of fiber by way of green vegetables, carrot and apple. You can use wheat or ragi noodles, that are easily available in the market, to increase its fiber content.
Medium sized tomato-7-8 pieces
Spring onions-2 pieces
Fresh coriander to garnish (finely chopped)
Noodles-1 cup (boiled and deep fried)
Corn flour-1-1/2 table spoons
Salt to taste
Black Pepper powder-½ tea spoon
Red chilli sauce-1/2 tea spoon
Soya sauce-1 tea spoon
A pinch of Ajinomoto (mono-sodium glutamate)-optional
1. Roughly chop carrot, tomatoes, ginger and apple (with its peel) and boil in 2 cups of water till done.
2. Blend in a liquidiser and strain to make puree. Keep aside.
3. Finely chop capsicum, french beans, cauliflower and spring onions. Chop a few shoots of spring onions and slice the mushrooms.
4. Heat 1 tablespoon oil in a vessel. Put sliced mushrooms and sauté for 2 minutes. Add all the vegetables and sauté them for 2-3 minutes.
5. Add the puree to the vegetables. Dissolve corn flour in ½ cup water and add to the soup. Stir well to avoid lumps. Adjust consistency by adding water.
6. Add salt to taste and ajinomoto. Boil the soup for 5 minutes, mix chilli sauce, soya sauce and black pepper powder. Remove from fire.
7. Take an attractive soup bowl, put some fried noodles at the bottom and pour hot soup over it. Garnish with fresh coriander and serve.
Instead of plain water, make vegetable stock with vegetable peels and mushroom stalks and use for adjusting the consistency of the soup.
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