Vegetable Mee Power Soup

Ingredients

For the Stock
3 tablespoons of palm oil
3 stalks of celery, sliced thinly
3 onions, thinly sliced
4 carrots, diced
1 cup of wild mushrooms, quartered
4 garlic cloves, thinly sliced
1 cup of soy sauce
8 cups of cold water
3 coriander leaves

40 grams of egg noodle

For the Soup
3 tablespoons of palm oil
3 carrots, diced
2 celery stalks, diced
2 onions, diced
8 cups of vegetable broth
1/2 cup of white rice
1 cup of fresh or frozen corn
1 cup of fresh or frozen peas
1 bunch of flat leaf ‘sawi’

Method

For the Stock:

1. Heat palm oil and sauté the vegetables until they begin to brown slightly. This will brighten and deepen their       flavours .

2.  Add the garlic and sauté for 3 minutes. It's always best to add the garlic last because it burns so quickly.

3.  Add soy sauce, water and herbs and simmer for 30 minutes. Unlike meat stock - which would take much longer -    this is plenty of time for the vegetables to release their flavours.

4.  Put egg noodles into pot of boiling water and wait till it softens for 20 minutes.Remove egg noodles from boiling water and immediately place into bowl of mineral water.Remove noodles once more and add to the stock.

For the Soup:

Heat the oil in a large soup pot, then sauté the carrots, celery and onions until softened, about 5 minutes.

Add the vegetable broth and bring to a simmer.

Add rice and lentils and continue to simmer until they are tender, about 30 minutes.

Just before serving, stir in the peas, and corn and coriander then heat through. This way they will retain their bright fresh flavours and colours.

Taste, then season with salt and pepper.

Comment

The Vegetable Mee Power Soup is simply delicious.It does not only pack a punch of vitamins but it also does not cointain much preservatives which makes it healthier.The greens used are fresh. The local herbs like coriander and onions enhances the taste of the soup.


Philip Goh Boon Hong
17166
PG