I am sure you all must have tasted this delicious soup in some Indo-Chinese restaurants. It is a very simple soup to make it will get ready in about 20 minutes. Add some quinoa/barley into the soup it will become a one pot meal. I tasted this for the first time when our friends Venu and Usha took us to a restaurant near their house. So, without further adieu, i give you the recipe for this light yet satisfying soup.
Perp time: 15 Minutes
Cook time: upto 20 minutes
Serving: upto 3
Ingredients:
- Lemon Juice - 1/4 cup
- Coriander - a handful, not too much though.
- Green chili - 2 to 3 (more if you like it very hot)
- Vinegar - upto 3 tsp
- Garlic - 4 pods grated/minced or upto 3 tsp paste
- Water - upto 6 cups
- Tofu - 1 cup diced (optional)
- Mushroom - 1/2 cup finely chopped
- Spring onions - 1 bunch, finely chopped
- quinoa/barley - 1/4 cup (optional) [if you choose to use barley, soak it for 4 hours prior to use]
- Corn Starch - 2 tsp (use only if not using quinoa or barley)
- Salt - to taste
- Oil - 2 tsp
Method:
- Heat oil in a pot which can hold all the ingredients.
- Saute garlic and spring onions for a minute.
- Add Mushroom and saute for a minute.
- Add water and 2 tsp vinegar and add quinoa or barley if you are using them and let it boil.
- In the mean while, take the coriander, green chili, 1 tsp vinegar and two pinches of salt and make a paste of it.
- Add tofu and the paste to the soup and stir to mix well.
- Now add the paste, salt and boil for 5 minutes.
- If you are not using quinoa or barley, mix the corn starch in cold water and mix it in the soup while adding water in the beginning.
- Add half of the lemon juice, stir and give it a taste, if it is not sour enough, add more till you get your desired taste. Add salt mix and enjoy this soup hot.
Tip:
If you do not eat green chili, you can eliminate it and use pepper powder instead. just add some cracked pepper in to the soup after it cooks and stir well.
