1. Pressure cook the vegetables with water till 4 to 5 whistles.
2. Cool completely and strain the soup, mashing the vegetables well.
3. Keep aside.

For the Soup:

1. Wash the mushrooms and saute them in half tsp butter in a non-stick pan till done (the water dried completely).
2. Keep aside.
3. Lightly heat 2 tbsp butter in a non-stick vessel.
4. Add the vegetables ( French beans, carrots, cabbage, cauliflower and spring onions).
5. Add ajinomoto and salt.
6. Saute the vegetables on a medium flame till done but crunchy.
7. Add the kept aside stock to the vegetables and bring to boil.
8. Add the boiled noodles and mushrooms.
9. Mix gently.
10. Serve hot garnished with vinegar, chilli sauce and pepper.