A complete meal for dinner..nothing more needs to be said. Inspired from veg recipes of India(for a good broth recipe) and an episode of Far flung by Gary Mehigan where he talked about 'pho' a Vietnamese breakfast broth which is actually Buffalo broth served with rice noodles.
Mine is nothing near that ... Ha ha ha. However it's still a veg broth with pasta added instead of noodles to make it more filling. Got idea for a good clear soup recipe from veg recipes site .. made my own additions and voila ...a fab soup meal is ready.
Now for the recipe.
Ingredients
Butter - 1/2 tsp
Oil - 1/2 tsp
Ginger - 1/2 tsp
Garlic - 1/2 tsp(3-4 cloves)
Onion - 1big (cut lengthwise)
Carrot - 1 small (shredded or scraped)
Purple Cabbage - 1/4 piece (shredded)
Pasta - One cup (soaked in water)
Sprouted moong - 1/2cup
Soy sauce - 1/2 tsp
Red chilli sauce - 1/2 tsp
Pepper powder - 1/4 tsp
Nutmeg a generous pinch.
Sugar - optional if u want a lil sweetness
Water for broth
Coriander leaves for garnish
Method
1) In a pan add butter and oil, then garlic and ginger. Saute on a low flame. Don't let it become brown.
2) Add onions and saute till the layers separate .. will take a minute. Add the other veggies and soaked ,drained pasta and sprouted moong. Saute all this well and then add three /four cups of water.
3) Once the water comes to boil add in the spices and sauces.*
Let this boil for about 5mins till the pasta cooks. If u like the veggies to be crunchy can add cooked pasta.
4) Serve hot by adding coriander leaves.
Notes
* Check before u add any salt as soy sauce has enough salt. A salty broth is not good to consume.
*You can add a lot more different veggies and create a filling meal.
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