SPICY NOODLE AND TOFU SOUP
Ingredients
1 and half tbsp sesame oil
2 garlic cloves, minced
1tbsp red chilli sauce
1/2 tsp soya sauce
3 tbsp finely chopped spring onions
1/2 cup tofu,cubed
salt and pepper as per taste
1 cup boiled and drained noodles
Preparation
Gently pan fry the tofu in 1/2 tbsp oil till light brown.
Heat the remaining oil in a saucepan,and when hot add the minced garlic.
Saute for about a minute till the rawness disappears.
Add the spring onions and gently saute for a minute.
Add 3 cups of water and bring it to a roaring boil.Add the tofu and simmer for about 10 minutes.
Stir in the noodles and season with chilli sauce, soya sauce, salt and pepper. Serve hot.
CHEESY MUSHROOM
Ingredients
1 tbsp of butter
2 garlic cloves- minced
1 cup mushrooms- finely chopped
1 cup milk
1 cup cream
2 tbsp cornflour
salt and pepper as per taste
1/2 tsp of dried Italian herbs
2 tbsp of grated Cheddar cheese
Preparation
Melt butter on medium heat and saute garlic for about a minute.
Add the mushroom and saute for 3 to 4 minutes.Add the milk and cream and bring to a roaring boil while stirring the same.
Dissolve the cornflour in 1 cup of water and pour it in, stirring continuously till the soup thickens.
season with salt, pepper and mixed herbs.
Now add the cheese and let it melt in the soup.
Serve hot.
CREAMY SPINACH SOUP
Ingredients
3 tbsp butter
½ cup chopped onion
3 cups of fresh spinach, chopped
¼ cup water
5 tbsp all purpose flour
1 vegetable cube
6 cups milk
Salt and pepper to taste
Preparation
In a large saucepan, saute onions in butter. Add spinach and water and cook spinach until spinach is soft. Puree the same.
Return to the saucepan, pour in the pureed spinach mix and boil for 2 minutes.
Add flour and cook for about 1 minute.
Slowly add milk and stir until smooth. Add cube and continue stirring constantly until soup comes to a boil.
Boil while stirring for another 10 minutes. Season with salt and pepper.
Serve hot.
