Vegetable Wonton Noodle Soup ( for IFC )

It is correctly said that the dinner should be light but still I always feel that  it should also have all the constituents of a balanced diet.

 And at such times what can be better than a noodle based soup or a filling salad ? 

This Wonton Soup gives you all that and much more..... veggies, carbohydrates and plus the deliciousness makes you want it more.

 This is also a super filling soup and when had with rice noodles makes a complete meal by itself.


Ingredients :

For the Wonton Wrappers :

1/2 cup ...................all purpose flour
pinch of salt

For the filling :

2 tbsp.................minced carrot
2 tbsp.................minced onion
2 tbsp.................minced cabbage
1 / 2 tsp..............soy sauce
1/4 tsp.................pepper powder
salt

For the soup :

4 cups ..................water
2 ..........................maggie masala cubes.
2 tbsp...................chilly garlic sauce
1 tsp.....................minced ginger
1 tsp....................minced garlic
1 tsp....................pepper powder
2 tbsp.................soy sauce
2 tbsp.................cabbage ( stripes)
2 tbsp................carrot ( cut into very thin sticks)
1/4 cup................spring onion (chopped)
1 tbsp....................corn flour
1 small packet ...........( thin rice noodles)
1 tbsp.........................sesame oil

Method :

To make Wontons :

Make a stiff dough of maida, salt and just enogh water .
Roll it into a thin chapati and cut out the squares.
Keep a square on working floor and fill it with 1/2 tsp filling.
Seal  the two corners of the square to make a triangle and again fold on the triange as shown in the picture.

Bring the two edges together and seal them to form the shape as shown in the picture.
Prepare all the wontons in a similar way and keep aside.


To make the Soup :

Boil  3 to 4 cups water and add 2 maggie masala cubes.

Add all the sauces , ginger garlic and pepper powder and mix well.

Add all the veggies except spring onions .

Add the prepared wontons and cook for 10 minutes.

When they are cooked they will come up and float on the surface of the soup.

Mix cornflour in 1/2 cup water and add to the boiling soup.

Simmer the soup till it thicken.

Boil the noodles separately in lots of water and drain the water.

Add these noodles to the soup.

Add spring onions.

Cook the soup for 2 more minutes .

Serve hot.