Healthy Vegetable and Noodle Soup
3 cups water
1/2 cubic inch of garlic (shredded)
1/2 cubic inch of ginger (shredded)
1/2 teaspoon of pepper
1 tablespoon vegetable stock
2 tablespoons ajipon (or regular) soy sauce
4 small cabbage leaves (chopped ~3 inches long)
16 1/2 inch cubes of green peppers
8 one inch cubes of eggplant
8 one inch cubes of daikon radish
1 serving of any soup noodles
1 scallion finely chopped
small handfuls of cilantro leaves
Boil garlic and ginger for 5 minutes, then add stock.
Fry eggplant, green peppers, and daikon radish for 5 minutes.
While vegetables are frying, add (to soup): soy sauce, pepper, cabbage.
Boil noodles for required time in separate pot.
Add noodles and vegetables to soup.
Serve in soup bowls and add cilantro and scallions to the top.
SO HOW'D IT GO?
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