Ingredients
- Green Spring Onions - 1 stick
- Carrots - 1 small
- Cabbage - 1/2 of a small one
- Garlic - 5-6 cloves
- Ginger - 1 inch
- Capsicum (Green Bell Pepper) - 1 small
- Green Chili - 1-2
- Dark Soy sauce - 2 tbsp
- Ajinomoto (optional) - a pinch
- Ketchup - 3 tbsp
- Sriracha(Hot Sauce) - 1/2 tbsp
- Water - 2 cups
- Corn Starch/Maida - as required
- Boiled Macaroni Pasta (optional) - as desired (around 10 shells are fine)
Method
- Chop all the vegetables finely.
- In a pan, add 2-3 tbsp oil. Once the oil is warm, add the chopped ginger, garlic and green chilies.
- After a minute, add the remaining chopped vegetables and saute them for 4-5 mins. Add pinch of salt and ajinomoto. (If you eat chicken, you can add some boiled shredded chicken pieces to make it more hearty)
- In a bowl, add soy sauce, ketchup & sriracha(hot sauce) and make a paste.
- Add the sauce paste in the vegetable. Now add the boiled macaroni pasta shells & water and bring it to a boil. Add salt to taste.
- If the soup turns too watery, add some corn starch/maida dissolved in water to thicken the soup to the desired consistency.
- Serve hot and enjoy!
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