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Steam Boat Soup ( Chinese Cooking )


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This is a popular serving style in oriental cuisine but as steam boats are not available in India, use a deep pan instead. The steam boat soup is all about tossing in an exciting combo of vegetables! The idea is to add veggies that need a longer time to cook first and then add those that require lesser time to cook.

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Makes 4 servings
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Ingredients


For The Plum Sauce
1/2 cup chilli sauce
1/2 cup plum jam
1/2 tsp tabasco sauce

To Be Ground Together For The Hot Sauce
2 tbsp chopped green chillies
2 tbsp vinegar
1 tbsp soy sauce
salt to taste

Other Ingredients
2 tsp oil
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
4 cups vegetable stock
2 tsp soy sauce
1/4 cup sliced baby corn
1 tsp finely chopped green chillies
2 tsp chopped carrots
salt to taste
2 tbsp bean sprouts
2 tbsp pak choi
2 tbsp sliced mushrooms (khumbh)
2 tbsp shredded cabbage
1/4 cup boiled noodles , cut into 1" pieces
2 tsp chopped coriander (dhania)
2 tbsp paneer cubes

Method
For the plum sauce
  1. Combine all the ingredients in a small pan and heat till the jam melts. Keep aside.

How to proceed
  1. Heat the oil in a wok / kadhai on a high flame till it smokes.
  2. Add the garlic and ginger and sauté on a high flame till they turn golden brown.
  3. Add the vegetable stock and soya sauce, mix well and bring to boil.
  4. Add the baby corn, green chillies, carrots and salt and simmer for 3 to 4 minutes.
  5. Add the bean sprouts, pakchoy, mushrooms and cabbage and simmer for another 3-4 minutes.
  6. Add the noodles, coriander and paneer and simmer for 2 to 3 more minutes. Serve immediately with the hot sauce and plum sauce.
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