A bowl of piping hot soup on a chilly winter evening!! Sounds comforting right? 😉
With that thought in mind, I came up with my own version of this mouth-watering and flavorsome soup. Lately, I have been really obsessed with noodles. I want to eat them so often that I have lost count of how many times I have had them in the past one month. Yet again, I feel the urge to add them in soup as well. So let us head to the kitchen. Once you have all your vegetables washed, cleaned, and chopped, you will have your soup ready in a jiffy.
This is what you will need:-
CHILI GARLIC VEGETABLE NOODLE SOUP
– 2 tbsp finely chopped scallions
– 1 finely chopped red onion
– 2 cloves finely chopped garlic
– 1 ½ tsp finely chopped ginger
– 2 tbsp chili garlic paste (to know how to prepare click here)
– 3 cups finely sliced mushrooms
– 2 medium sized carrots cut in julienne
– 2 cups shredded cabbage
– 1 cup spinach
– ½ cup cottage cheese cut in small cubes
– 250 gm noodles
– 1 ½ tbsp olive oil
– Freshly ground black Pepper
– Lemon juice
– Salt to taste
Step 1 – For the broth, in a pot add four cups of water along with mushrooms and 1 tsp salt. Keep aside.
Step 2 – Boil water with 1tsp salt. Cook noodles al dente. To know they are done, squish a strand of noodle between your thumb and finger.
Step 3 – Meanwhile, heat oil in a pot. Add in your chopped ginger, garlic, red onions, scallions (save some green part for garnish) and salt to taste. Sauté until onions become transparent.
Step 5 – Add carrots, cabbage, spinach and cottage cheese and stir.
Step 6 – Add in the broth along with mushrooms and bring it to a boil.
Step 7 – Cover the lid and leave it to simmer for 10 minutes.
Step 8 – Drain the noodles and drizzle some oil to avoid them from sticking. Mix in the chili garlic paste with and keep aside.
Step 9 – Pour the soup on your noodles. Garnish with the green part of the scallions we had kept aside, freshly ground black pepper.
Step 10 – Take your bowl. Get into your blanket and slurpp away to glory. 😀