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Glass Noodles Soup
By : Anita RahejaCategory : Soup and stew, Noodles, Carrot, Cheese
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Boil the vegetables partially. Then add glass noodles to the boiling water.
- Drain the excess water and add salt, cottage cheese and corn flour mixture.
- Stir continuously to thicken the soup. Add monosodium glutamate and cook for about two minutes.
- Garnish well and serve hot.
Ingredients:
100 g - vegetables, chopped (carrot, cabbage, mushroom, red cabbage)
50 g - glass noodles
25 g - cottage cheese, optional 2 tbsp - corn flour, mixed with a cup of water a pinch of monosodium glutamate
salt to taste
100 g - vegetables, chopped (carrot, cabbage, mushroom, red cabbage)
50 g - glass noodles
25 g - cottage cheese, optional 2 tbsp - corn flour, mixed with a cup of water a pinch of monosodium glutamate
salt to taste
RECIPES BY ANITA RAHEJA
