Vegetable Ragi Soup- Chinese Style
Ingredients
- 3-4 tbsp Ragi malt
- 1 tbsp Soya mini granules, soaked in hot water for 10 minutes
- 2 nos. Spring onion -chopped finely with greens
- 2 tbsp Cabbage -finely shredded
- 2 tbsp Carrots , finely chopped or grated
- 2 tbsp French beans, cut finely
- 2 tbsp Capsicum
- 2 tbsp American corn
- 4-5 Garlic flakes, grated
- 1 tbsp Ginger, grated
- 2 nos. Green chili, finely chopped
- 2 stalk Celery , chopped finely
- 1 tbsp or to taste Dark Soya Sauce
- ½ tbsp or to taste Pounded pepper
- ¾-1 tbsp or to taste Apple Cider Vinegar
- 1½ tbsp Oil
- Salt-to-taste
- *Instead of soya granules, 1 tablespoon of boiled shredded chicken can be added while serving
Instructions
- Whisk the ragi malt with 2 ½ cups of water and keep aside
- Heat oil in a deep pan, add the grated ginger, garlic and spring onions, sauté for 1 minute
- Add all the other cut/shredded vegetables and sauté for a minute or so
- Mix in the soya sauce and add 2 cups of water along with a little salt and simmer covered for 5-7 minutes
- Whisk the ragi malt once again and gently add to the simmering vegetable mixture
- Stir continuously, cook on a low flame for 5 -7 minutes after adding the soaked soya granules
- Add the Apple cider vinegar, pounded pepper and chopped celery
- Adjust consistency and seasonings, serve hot
Notes
Highlights:
- This recipe has good content of fiber making it a healthy recipe which helps relieve constipation.
| Energy | 126 Kcal |
| Carbohydrate | 17 g |
| Protein | 1 g |
| Fat | 6 g |
| Calcium | 5.6 mg |
| Iron | 0.1 mg |
| Total Fiber | 1.2 g |
