After a festival when we know we have eaten more than our fair share of rich,greasy and tasty food,we have to proactively cut down on calories here is a tasty way to do so!This tummy filling Tomato Celery Noodle Soup made in 2 tsp Oil with veggies like Bok Choy will reinforce the confidence of eating fit and not hitting above the belt.
NOTE – You can also add boiled vegetables,boiled chicken or boiled meat of your choice!You can even add flaked fish,boiled eggs or scrambled eggs cooked in1 tsp Oil.
300 gms noodles -boiled (1 packet)
For the soup :
4 plump and firm Tomatoes – diced
1/4 cup Celery leaves – torn roughly
1/4 cup Celery stalks – chopped
1 cup Bok Choy (Chinese Cabbage)/1 cup chopped normal green/purple Cabbage
4 cups soup stock – either vegetable/chicken or water
2 tbsp Soy Sauce
2 tbsp Red Chilli sauce
1 tbsp white vinegar (I used Apple Cider)
1/2 cup chopped Mushrooms (optional)
3 Onions – sliced
2 tbsp chopped fresh Garlic
3 tsp salt
2 tsp pepper
1 tbsp Corn syrup/honey/sugar
Boil the noodles according to packet instructions till al dente!Drain in a colander.Drizzle 1 tsp Oil and mix well to coat so that they do not stick together.
Heat the stock/water in a big saucepan and add diced Tomatoes,2 sliced Onions and Celery Stalks.Cover the saucepan and let the liquid simmer on medium heat till reduced to half – 2 cups.By this time the Tomatoes would have cooked to a washable consistency and Onions would have turned transparent.Mash everything with a potato masher and strain through a soup strainer into a separate saucepan.
Put the strained liquid back on a low heat and add 2 tsp salt,pepper,the Soy and Red Chilli sauces,syrup/sugar and vinegar.Mix well and taste to adjust the seasoning.
Heat i tsp Oil in a non stick fry pan and add the sliced Onions and Garlic.Cook till translucent and add Mushrooms,Bok Choy and Celery Leaves keeping aside a few leaves for garnishing.Stir fry till leaves wilt and add the remaining 1 tsp salt.Add the prepared noodles and toss to amalgamate everything..Keep aside.
Divide noodles between 2 soup bowls and pour 1 cup of the prepared soup on top.Garnish with fresh Bok Choy leaves.Serve hot!