Veggie Noodle Soup

Thursday, March 01, 2018

Maggi is my guilty pleasure. I always have a packet of Maggi in the pantry & it comes handy when I am too lazy to cook, short of time. I had completely stayed off Maggi for a couple of years when it was in the news for all bad reasons. While being aware that it is not good to indulge in too much of packaged noodles, a little bit of Maggi once in a while hurts no one. As i said before, it is my gulity pleasure.

In this 'I want to be in bed all day' kinda weather & it was just a perfect excuse to make this hearty Veggie Noodle soup.

This soup can be made with any kind of noodles, Since I had a packet of whole wheat Maggi, I made use of it. The kind of veggies & seasonings you want to add it totally upto you. I wanted something quick, so I added the tastemaker that comes alongwith noodles.

Next time, I might add a bit of Soy Sauce or even Sriracha Sauce for that kick & yes I will add some tofu too for that extra bit of nutrition


This recipe was published way back in 2012 but I thought it needed a better picture. So here it is again, in a new Avatar 

Serves 1 -2 

You Will Need:
  • 1 packet Maggi Noodles - I used Atta Noodles
  • A handful of sweet corn - fresh/frozen
  • 1 medium sized carrot - peeled & finely diced
  • A handful of Green Peas - Fresh/Frozen
  • A little bit of salt
  • 2 cups of vegetable stock
  • 1/2 - 1 teaspoon corn starch mixed in some water

How To:

Steam cook or boil Carrots, peas & Sweet corn until cooked.

Meanwhile, in another pot, cook the noodles in water. Drain & set aside.

In a soup pot, heat vegetable stock, add taste maker that comes along with the noodles, Garlic powder, corn starch & salt to taste. Let it come to a gentle boil.  

Add the cooked vegetables & noodles. & simmer for a couple of minutes. Add some water or vegetable stock if you find the mixture thick. Turn off the stove & Ladle into soup bowls & Serve Hot.


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