Asian Noodle Soup

I love this soup, as it is warm and comforting all at the same time.


2-3 cups of water

1/2 cup of cabbage (shredded)

3-4 sticks of green scallions (diced for cooking and garnish)

5-6 cloves of garlic (minced)

1 carrots (diced)

3-4 mushrooms (diced)

1/3 of bell pepper (diced)

1/2 stick of celery (diced)

Chinese bean sprouts (optional)

1/3 block of extra firm tofu (roasted in flat pan)

1/3 cup of noodles (any brand)

cilantro leaves (for cooking and garnish)


1 teaspoon of cornflour

2 tablespoons of dark soy sauce

1 tablespoon of chill garlic sauce

2 tablespoons of rice vinegar

1 tablespoon of oil (olive oil+toasted sesame oil)

a pinch of ajinomoto

salt and black pepper (crushed pepper corns)


Take a pan. Add oil, all veggies, sauces, noodles, and water. Bring it to boil. Garnish with cilantro, scallions, and sprout beans. Serve hot.


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