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Indian Chinese….. mmmmm! anyone from Bombay knows exactly what I’m talking about….. the road side thela walas with their blazing hot stoves and even more blazing hot soups and noodles and manchurian and fried rice….. yummmm!!! Not healthy at all! But tremendously mouth watering, even eye watering some times. Under the light of a street sodium vapor lamp or a kerosene lantern, tables and chairs were lined up for us to sit on and enjoy these delicious creations. They were called “Haka Noodles” or “Ching-Chang Manchurian” or “Hongkong Chinese Fried Rice” or whatever it was, the names, as creative as they were, didn’t matter as long as there was a hand painted bright red and yellow dragon sign behind which stood the creator of these one of a kind dishes. I doubt I can ever recreate that taste successfully, but I gave their hot and sour soup a try, and after several tries here’s what has worked best.
Hot And Sour Soup
Ingredients to serve 4
In a deep soup pot, heat the oil on medium heat.
Add the ginger, garlic, green chillies and the white part of the green onions. Saute them for a minute.
Add all the vegetables and saute for another 3-4 minutes.
Pour in the vegetable stock, followed by the black pepper and give it a stir.
Add the noodles as well. Bring this to a good boil making sure that the vegetables and noodles are cooked.
In the mean time, in a separate bowl mix the corn starch with the water. Add it to the soup when it has come to a good boil.
Follow this with the soy sauce and vinegar. Let it boil for a little bit more until it has reached the consistency you’d like.
Do a taste test and add more soy sauce or salt, as you’d like.
If you like it more eye-nose-watering hot, then add some red chilli paste.
Garnish with the green part of the green onions and enjoy!
Few things are as satisfying as this.