Ingredients vegetarian 4 servings

For vegetable Stock:

    1 cup shredded cabbage
    1 carrot, peeled and chopped
    1 medium onion, roughly chopped
    1/2 Capsicum
    1 liter water
    salt, a generous pinch

(You can use any other vegetable of your choice for the stock)

For Soup:

    Half Cup boiled noodles of your choice (Maggie would also do)
    1 cup Mixed vegetables like finely chopped beans, carrot, tofu, capsicums(keep Tofu separate) 
    handful of blanched peas and sweet corns
    3-4 tsp. soya sauce (I used light version, dark sauce would also be okay)
    1 tsp. freshly crushed black pepper
    1/2 tsp. finely chopped green chilies
    3 tsp. butter
    1-2 spoon green chili sauce (optional)
    salt per taste
     2 tsp. corn flour

Directions

1.  Mix the vegetables for stock in water and bring them to boil with salt, then simmer on low for almost 25-30 mins or until reduced to half. Strain the stock. (If you are reluctant or bored to prepare vegetable stock, simply use water)
2. Heat butter in a wok/ deep pan.
3. Sauté the chopped vegetables (carrot, beans, capsicum).
4. Once they turn tender yet firm, add peas and corn.
5. After a min or so, add tofu. (DO care, Tofu is crumbly in nature and looses its moisture & turns hard if heated for long, so add it towards the end)
6. After a min, add soya sauce and vegetable stock. Mix in the salt and stir.
7. After a quick boil, mix 2 tsp. corn flour in warm water properly. Take care that lumps are not formed.
8. Mix it in the soup and stir on medium flame.
9. Once the soup reduces to desired consistency, add the noodles and cook for a min.
   
10. Mix in the chili sauce and garnish with coriander.
11. Relish in a cold evening/night.

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