Chinese-Style Burnt Garlic Noodle SoupVeg
Experience the comforting warmth of this aromatic Chinese-style noodle soup. This dish highlights the deep, smoky essence of perfectly burnt garlic, infused into a savory broth loaded with crunchy, fresh vegetables like broccoli, baby corn, and bok choy. Finished with a touch of light soy sauce, a hint of sugar, and zesty lemon juice for a balanced flavor profile, this healthy meal is simple to prepare at home and delivers a restaurant-quality experience in every slurp.
Ingredients
1 cup Boiled Noodles
1/3 cup mixed vegetables (carrot, broccoli, baby corn, green/yellow zucchini, mushroom, bok choy, Chinese cabbage)
12 cloves Garlic
2 tsp Garlic (chopped)
1 tsp Soy Sauce
aromat powder (1/2 tsp)
1 tsp Sugar
to taste Lemon Juice
2 tsp Cornflour (Cornstarch)
100 For frying Oil
For garnishing Spring Onion (chopped)
to taste Salt
Stock Water - as needed
Instructions
1
Finely chop the garlic cloves. Heat oil in a pan and fry the chopped garlic until it reaches a deep golden brown color. Strain the garlic, reserving the flavorful oil for the soup.
2
Use the reserved burnt garlic oil in a pan and add the 2 tsp of chopped garlic. Sauté briefly.
3
Add stock or hot water to the pan. Incorporate the chopped mixed vegetables, salt, aromat powder, sugar, and light soy sauce. Bring the mixture to a boil.
4
Add the pre-boiled noodles to the bubbling broth and let it cook until the vegetables and noodles are tender.
5
Pour in the corn starch slurry to achieve the desired soup consistency.
6
Add a squeeze of lemon juice, then stir in some of the reserved burnt garlic for an extra punch of flavor.
7
Ladle into a bowl and garnish generously with chopped spring onions and additional burnt garlic.
