Cooking Spells

toil and trouble free yummylicious vegetarian concoctions

Not for Wusses Vegetable Noodle Soup


Not for wusses Vegetable Noodle Soup

The perfect steamy soup for rainy afternoons or cold wintry evenings…or just to clear your sinuses.

Ingredients:

  • Onions                         2 cups diced
  • Mushrooms                 2-3 cups diced
  • Garlic                          4 cloves
  • Ginger                         1 teaspoon finely grated
  • Vegetable Oil              2 tablespoons
  • Bell Pepper                  ½  diced (assorted of you like)
  • Celery stick                 ½ diced
  • Carrot                          1 diced
  • Cauliflower                 ½ cup diced
  • Broccoli                       ½ cup diced (Not optional.  You need your veggies.)
  • Cabbage                      1/5 wedge diced
  • Water                          6 cups
  • La Choy Soy Sauce    3 tablespoons
  • Ketchup                      1 teaspoon
  • Red Chili Paste           according to taste
  • Cilantro chopped        ¼ cup
  • Green chili pepper       according to taste (1/2 chili used in this recipe)
  • Salt                              3 teaspoons (depends on the sodium content of the soy sauce you use)
  • Chow Mein Noodles   1 pack (I’m using the Wel Pac Noodle. Please do not use linguine or spaghetti and then blame me later)

Procedure:

  1. Crudely break the noodles into bite size (do not crush). Cook the noodles according to directions.  Rinse through cold water to prevent sticking and let sit to drain in a colander.
  2. Heat the vegetable oil in a non stick saucepan on medium high heat.  Add the mushrooms, onions and garlic and stir on medium high until the moisture evaporates.
  3. Add the bell pepper and celery and stir a few times.
  4. Add 6 cups of water, the soy sauce, and ketchup bring to a boil.  Taste to check for salt.  Add salt if needed.  Let this cook on medium heat for 7-8 minutes.
  5. In the mean time, place the cilantro, one big clove of garlic, and green chili pepper in a chopper and chop.
  6. Add the diced carrot to the pot of boiling soup and cook for 1-2 minutes.
  7. Add the chopped vegetables-cauliflower, broccoli, cabbage and the chopped cilantro, garlic and green pepper mixture.  Turn off heat. Cover and let stand for a minute or two.
  8. To serve: scoop about 4 0z of the noodles into a bowl.  (I know doesn’t sound like its enough, but trust me.  Don’t get greedy.)
  9. Ladle the vegetable soup over the noodles.  Add a squirt of the garlic chili paste. 
  10. Mix and slurp away. 
  11. Don’t forget to thank me in the comment section.

NOTE:

If you plan on having the soup later, add the vegetables in step 6 just before serving.

Also do not add the noodles to the soup if you plan on having it later as it will soak up all the juices and taste nasty.

 

 

 

 

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