Cauliflower Carrot Mushroom Soy Milk Noodle Soup
Cauliflower Carrot Mushroom Soy Milk Noodle Soup
3 tbsp Soy beans
1 Cauliflower (600g)
2 Carrots (160g)
100g Button mushrooms
200g to 400g Noodles to suit (Fresh noodles or Dried noodles)
Salt 2 tsp for soup, ½ tsp for noodles
Oil ½ tsp
Water 2 litre to cook noodles, 1 Litre to make soy milk
1. Recommend to use soy milk maker for the soy milk. You may make the soy milk thick and creamy with the soy milk maker.
2. Optional to use normal soy milk from supermarket.
3. Soak soy beans overnight will make the soy milk taste better.
4. Slice carrots and mushrooms.
5. Carrots can be eaten with or without skin.
6. After lid covered cooking for 2 minutes when all vegetables and soy milk are in, leave wok’s lid open for the rest of cooking process. This is to prevent soy milk spill.
7. Salty level may be checked during wok cooking.
8. Vegetables (step B) and noodles (step C) may be cooked at the same time.
9. Add salt to noodle pot will make the noodles tasty and blend with soups and veggies.
A. Make Soy Milk (Skip this step if you get ready-made soy milk from supermarket.)
1. Soak the soy beans overnight.
2. Wash the soy beans.
3. Put the soy beans into the soy milk maker.
4. Add 1 litre of water into the soy milk maker.
5. Plug in the power.
6. Choose "Premium soy milk".
7. Press “Start”.
8. Soy milk will be ready in half an hour.
Following steps B and C are cooked at the same time.
B: Cook the vegetables and noodle soup.
1. Wash the cauliflower.
2. Wash or brush the carrots.
3. Wash the mushrooms.
4. Cut the cauliflower into small pieces. Cut the stalks off.
5. Slice the carrots. (Peel off the skin if you choose not to eat carrots’ skin.)
6. Slice the mushrooms.
7. Heat a wok or a large pot.
8. Add ½ tea spoon of oil.
9. When oil is hot, add carrots.
10. Add cauliflowers.
11. Stir them well. Add 2 tea spoons of salt.
12.Add mushrooms.
13. Give them a good stir.
14. Add 1 litres of soy milk. Add the soy milk from home-made soy milk of step A or add ready-made soy milk from supermarket.
15. Cover the wok with lid.
16. Cook for 2 minutes. Open the lid.
17. Check if the cauliflowers are soft.
18. Cook more time if cauliflowers are not soft enough.
19. Leave the lid open to prevent soy milk spill.
20. Taste the salty level while vegetables are being cooked.
21. Turn off the heat when the vegetables are moderate cooked.
C. 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 tsp of salt into the noodle pot.
4. Once the noodle pot is boiled, add noodles.
5. Stir the noodles.
6. Once the pot is boiling again, keep the lid open.
7. Keep 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 the noodle pot.
D. Serve
1. Transfer noodles (from step C) into a big bowl.
2. Scoop cooked vegetables from step B together with the soy milk on top of the noodles.
3. Enjoy.
