Stir-Fry Miso Soup


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A zesty soup, with an unusual combination of pumpkin, sweet corn, spinach and paneer.

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Makes 4 servings
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  1. Put 4 cups of water to boil.
  2. Heat the oil in a wok and add the ginger and garlic to it and stir-fry for half a minute.
  3. Add the pumpkin, corn, spring onions, carrots and hot water and simmer till the vegetables are nearly cooked.
  4. Add the mushrooms, spinach, paneer and salt. Mix well and simmer for 4 to 5 minutes.
  5. Serve immediately with soya sauce, lemon juice and pepper.
RECIPE SOURCE : Stir-FryBuy this cookbook
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