It's July already & there is no trace of Monsoon here in Bangalore. But it has been very cloudy & windy since a couple of weeks. I know a lot of people hate this kiond of lousy weather but it's totally my kind & I am loving it. Its also been very cold here since the past couple of days, The 'I want to be in bed all day' kinda weather & it was just a perfect excuse to make this hearty Veggie Noodle soup.
This soup can be made with any kind of noodles, Since I had a paclet of whole wheat Maggi, I made use of it. The kind of veggies & seasonings you want to add it totally upto you. I wanted something quick, so I added the tastemaker that comes alongwith noodles.
Next time, I might add a bit of Soy Sauce or even Sriracha Sauce for that kick & yes I will add some tofu too for that extra bit of nutrition
You Will Need:
- 1 packet Maggi Noodles
- A handful of sweet corn - fresh/frozen
- 1 carrot - peeled & finely diced
- 1 small green bell pepper - seeds removed & finely diced
- A little bit of salt
- Fresh parsley for garnish
- 1 tbsp cooking oil
- 2 cups of water/vegetable stock
- 1 tsp corn starch mixed in some water
In a cooking pot, heat oil. Saute carrots, bell pepper & sweet corn until they are cooked yet crunchy. Meanwhile, in another pot, cook the noodles in water. Drain & set aside.
Add the taste maker & cook for a couple of mins more. Add the corn starch mixture along with 2 cups of water. Add some salt & birng it to a gentle boil.
Add the cooked noodles & simmer for a couple of minutes. Add some water if you find the mixture thick. Turn off the stove & garnish with finely chopped parsley. Serve Hot.