Vegetable Manchow Soup

On a wintery rainy evening, the first thing that comes to your mind is pakoras with a hot cup of ginger tea. While there is nothing called winters in Singapore, the rainy season definitely pull the temperature down to pleasantly windy evenings. Although I was more inclined to make some spicy fries to go with this windy evening, my all-so-conscious hubby was in mood for some hot and spicy soup which not only serves his controlled diet but also his taste buds. The best answer to all his needs is this spicy tangy veg manchow soup, sans the crispy noodles and chilli oil.

Ingredients

2 cups assorted vegetables chopped (beans, carrot, corn, cabbage, capsicum or anything of your choice)

3 cloves garlic, chopped

1/2 inch piece ginger, chopped

2 spring onion whites, chopped

1 sprig coriander leaves, chopped

1/2 medium sized tomato, chopped

2 tbsp soy sauce

1 tsp chilli sauce

2 tsp vinegar

3 tbsp cornflour mixed in 1/2 cup water

Salt and pepper to taste

5 cups vegetable or chicken broth/water

2 spring onion greens for garnishing

1 tbsp oil

Direction

In a heavy bottomed pan, heat the oil and add the onion whites, coriander, ginger, and garlic and fry for 2 minutes. Add the assorted vegetables and fry for another 5-7 minutes till tender. Add the tomatoes and stir. Add the soy sauce, chilli sauce, salt, pepper, and the broth or water. Bring to a boil and cover and cook till vegetables are cooked. Stir in the cornflour mix and bring to a boil. Finally, add the vinegar and simmer for few minutes. Check the seasoning and remove from heat. Serve with spring onions and crispy fried noodles and chilli oil. I skipped both due to my diet conscious partner! It tasted lip smacking anyway!

                            B b.