Vegetarianism? Nope. Not my topic. I have nothing much to say actually. In fact, I shouldn't because we are not full blown vegetarians (Carrot Poriyal, Kailan Oyster Sauce, Cauliflower Curry, Gado Gado & Indian Tofu Curry). Of course, those of you who are born vegetarian or have embarked on a totality vegetarian journey, you are the best people to speak about why and what not about vegetarianism. We on the other hand are the every now and then vegetarians. Whenever we feel like. Not out of badly yearning for holiness or we are assured a place in heaven or what not. This Chinese Vegetarian Noodle Soup. Yes. I coined it. Carrot, red onion and celery simmered for broth extraction and then given a new lease by enhancing the tastes. Prior to yellow noodles red capsicum and mustard green assembled, coriander leaves garnished and soup/broth/stock generously poured over. Enjoy your meal everyone (Curry Mee Vegetarian & Mee Rojak Vegetarian). Love you all.
Yellow noodles as needed - blanched to soften
3/4 liter vegetable stock
10 garlic - remove skin and cut into two
1/2 red capsicum - sliced thinly into long stripes
100g mustard greens/sawi - wash and sliced 1 inch length
Coriander leaves for garnishing - sliced
2 tbsp oil
Crushed black pepper and salt for taste.
When oil is heated, sauté garlic.
Add stock and simmer.
Season with pepper and salt.
Keep it simmering.
To serve, blanch mustard green and capsicum in the soup for a min or so.
Assemble noodles in a bowl and top with the blanched veggies.
Pour soup over and garnish with coriander leaves.