Every noodle soup fan should attempt this Talumein soup dish at least once. It is a wholesome dish and sufficient to fill you up and soothe your spirit. Plus, it is loaded with health benefits from an array of veggies and chicken. It perfectly lives up to the saying "chicken soup for the soul."
This chicken noodle soup can be made in only about 30 minutes. Oodles of healthy vegetables like carrots, mushrooms, cabbage, and broccoli make it nourishing. Chicken adds to its protein score. Kids and adults will love it right away. This Indo-Chinese soup can be served as a hearty supper on family game evenings or as a great appetiser at dinner gatherings. Unending compliments are assured with this delicious soupy dish. So go ahead and try making this simple recipe tonight!
- Ingredients
- 1/2 boiled Hakka noodles
- 1/2 cup boiled, chopped chicken
- 2 cup chicken broth
- 2 tablespoon water
- 1 teaspoon corn flour
- 1/5 cup chopped carrot
- 1/5 cup chopped cabbage
- 1/5 cup chopped broccoli
- 1/5 cup chopped mushroom
- 1/5 cup chopped paneer
- 1/2 tablespoon virgin olive oil
- 2 cloves finely chopped garlic
- 1/2 inch finely chopped ginger
- 1/2 tablespoon spring onion whites
- 1/2 teaspoon vinegar
- 1/2 tablespoon soy sauce
- salt as required
- black pepper, as required
- 3 teaspoons chopped green onion
talumein soup/ instagram- delhi.food.loversss
1. To prepare this delicious Talumein soup, heat the olive oil in a pot over a medium flame before stir-frying the ginger and garlic.
2. Saute white spring onions
3. Add spring onion whites and sauté for a minute once the garlic and ginger start to turn brownish.
4. Fill the pan with chicken.
5. Add the chicken pieces to the pan and sauté until golden brown once the onion has turned transparent.
6. Add the diced vegetables.
7. After that, stir-fry the chopped carrot, cabbage, mushroom, and broccoli.
8. Cook the soup after adding the chicken stock.
9. Once it has boiled, add the chicken stock to the pan. After they've cooked, turn down the heat, put a lid on the pan, and simmer the vegetables for about 10 minutes or until they're tender. Sometimes stir.
10. Add seasonings and condiments.
11. When finished, add vinegar and soy sauce to the pan. Add salt and pepper to the soup to season it.
12. Include noodles and paneer
13. Add the noodles and paneer afterwards, and cook for an additional minute.
14. Add cornmeal slurry.
15. Pour the cornflour mixture into the pan after combining it with the water. After thoroughly mixing, boil the soup for 3–4 minutes.
16. Garnish and serve the Talumein soup.
17. Your Talumein soup is prepared after it starts to slightly thicken. Serve hot with green onions as a garnish!
