This is one of my favourite soups but for some reason I resisted making this soup at home for the longest time. Imagine my surprise when it hit me that not only does this soup come out as good as restaurant style at home but is fairly quick and easy too. Apart from the light prep work the rest is a breeze as you throw in the ingredients and watch it shaping up.
Despite it's name, the soup is neither very hot nor very sour! The mild heat is provided by the pepper and the tangy taste comes from vinegar. This deliciously warming soup with it's deep, rich flavours derived from ginger, garlic and the vegetables is unbelievably satisfying in winters. Forget chicken soup....try out this soup next time you catch a chill.
Ingredients:
1/2 cup mushrooms
1/4 cup cabbage
1/4 cup carrot
1/4 cup french beans
1 tsp ginger
1 tsp garlic
1/4 cup onion
1tbsp cornflour+ 2-3 tbsp water
3 cups water
Salt to taste
1 tbsp soy sauce
1 tbsp vinegar
1/2 tsp pepper
Method: Chop onion, ginger and galic finely.Cut cabbage and french beans in fine strips. Peel and grate carrot. Slice mushrooms. Mix cornflour with water to form a smooth paste.
In a heavy bottom pan pour 2 tbsps oil and add onion,ginger and garlic. Saute lightly for a couple of minutes and then add the french beans and mushrooms. As soon as the mushrooms are lightly browned add the carrot and cabbage. Fry on high flame for 2-3 minutes. Add the water and let it come to boil. Add the soy sauce and salt. Add the cornflour paste to the soup. Keep stirring till the soup thickens. Add pepper and vinegar.
Check the seasonings and adjust accordingly. Garnish with fresh coriander and serve hot.
Soy sauce contains salt so add salt sparingly at first. Taste and add more if needed. Add soy sauce gradually...a little at a time. Extra soy sauce spoils not only the look but also the taste. You can add more cornflour if you like thicker soup.
Mum can you please share your maligatani soup recipe :)
ReplyDeleteI have already posted it as " spicy curry soup", in Nov. Check it out.
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