Brussels Sprouts Carrot Potato Noodle Soup
Brussels Sprouts Carrot Potato Noodle Soup
7 pcs Brussels sprouts
1 Carrot (115g)
2 Potatoes (470g)
Noodles 400g or suit
Light Soy Sauce ½ tbsp
Vegetarian Stir-Fry sauce 1 tsp
Salt ¼ tsp for Brussels sprouts, ½ tsp for noodles
Oil ½ tsp
Paprika ¼ tsp
Star anise 1 pc
Hot water 1 litre
Water 2 litres to cook noodles
1. Prepare 1 litre of hot water beforehand.
2. Potato skins are very nutritional. Try to get used to eat potato skins.
3. Ideal piece size of potato and carrot is around 1.5cm x 1.5cm x 1.5cm cube.
4. You may cut potato and carrot into strips then to pieces.
5. Wok stir Brussel sprouts for 1 minute before putting them into the soup.
6. Add soy sauce and vegetarian stir-fry sauce directly to potatoes and carrots.
7. Ten minutes cooking is good enough to let potatoes and carrot become tender while still keeping their shape.
8. Add salt to noodle pot will make the noodles tasty and blend with soups and veggies.
9. While cooking potato and carrot soup, noodles may be cooked at the same time. This will make this noodle soup quick and yummy.
1. Prepare 1 litre of hot water.
2. Wash the Brussel sprouts.
3. Brush the potatoes.
4. Brush the carrot.
5. Cut Brussel sprouts into half.
6. Cut potatoes into strips then to small pieces. Cut potatoes into 1.5cm x 1.5cm x 1.5cm cube.
7. Cut the carrot into small pieces as well.
A: Wok cook vegetables and make the soup.
1. Heat a wok or a large pot.
2. Add ¼ tea spoon of oil.
3. Add Brussel sprouts.
4. Add ¼ tea spoon of salt.
5. Stir the Brussel sprouts for 1 minute.
6. Turn off the heat.
7. Transfer the Brussel sprouts into a plate.
8. Heat the same wok.
9. Add oil, total adding ½ tea spoon of oil.
10. Add potatoes.
11. Add carrot.
12. Add ½ table spoon of light soy sauce.
13. Add 1 tea spoon of vegetarian stir-fry sauce.
14. Stir well.
15. Add hot water. Approximated 1 litre of hot water.
16. Add ¼ tea spoon of Paprika.
17. Add 1 star anise.
18. Cover the wok with lid. Wait for it to boil.
19. When the pot is boiling, reduce heat to medium.
20. Allow it to cook for 10 minutes.
21. In 10 minutes, add in Brussel sprouts.
22. Bring up the heat.
23. When the pot is boiling again, reduce heat to medium high.
24. Leave the lid open. Cook for 3 minutes.
25. After 3 minutes, turn off the heat.
26. Vegetables and soup are cooked.
B. Cook noodles.
1. Add 2 litres of water into another pot. (noodle pot)
2. Heat the noodle pot and bring it to boil.
3. Add ½ tea spoon of salt into the noodle pot.
4. Once the noodle pot is boiling, add noodles.
5. Stir the noodles.
6. When the pot is boiling again, keep the lid open.
7. Keep it boiling for 4 minutes if it is fresh noodles. For dried noodles, keep boiling for 10 minutes.
8. In 4 minutes (fresh noodles) or 10 minutes (dried noodles). Turn off the heat for noodle pot.
C. Serve
1. Transfer the noodles into a big bowl.
2. Scoop the vegetables and soup (from procedure A) on top of the noodles.
3. All steps may be completed in less than half an hour.
4. Enjoy.
