Talumein Soup

Talumein Soup

Next soup in this series is “Talumein Soup”. The more the vegetables, the healthier the soup, so do not hold back just throw all the vegetable you can lay your hands on. Ensure that the vegetables are crunchy and not overcooked.

Preparation Time: 
Cooking Time: 
Makes 4 servings

  • 2 tsp oil
  • 3/4 cup finely chopped mixed vegetables (cabbage, spring onions, carrots, cauliflower)
  • 1/4 cup grated sweet corn kernels (makai ke dane)
  • 3 cups vegetable stock
  • salt and freshly ground pepper to taste
  • 1 tsp soy sauce
  • 1/2 tsp sugar
  • 1/2 cup whole-wheat noodles , broken into 50 mm.
  • 1 1/2 tbsp cornflour mixed with 1/2 cup of water
Other Ingredients
  • 2 tbsp finely chopped spring onions
  • 1 tbsp finely chopped coriander (dhania)
For Serving
  • chillies in vinegar
  • cup chilli sauce
  1. Heat the oil in a non-stick kadhai on a high flame, add the mixed vegetables and stir-fry for a minute, while stirring continuously. 
  2. Add the corn, vegetable stock, salt, pepper, soya sauce, sugar, mix well and bring to boil.
  3. Add the noodles, mix well and simmer till the noodles get cooked.
  4. Add the cornflour paste, mix well and simmer, while stirring continuously till the soup thickens.
  5. Garnish with the chopped spring onions and coriander. 
  6. Serve hot with chillies in vinegar and chilli sauce.


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