This is a simple but flavoursome soup that kids' would love! It is especially good as an in between snack or a start to a supper or lunch.
Normally kids' prefer noodles but since my little one does not take well to too much of maida/plain flour related ingredients on a daily basis, and does actually like vermicelli, I substituted noodles with vermicelli.
You can also use shredded chicken instead of or with the mixed vegetables.
You need:
The Make
Serves 1 child | Cooking Time: 20 minutes | Preparation Time: 10 minutes
1. The quail eggs are optional but is recommended owing to its immense number of benefits. Do check out its nutritional value here. It takes a minute to a minute and a half to boil. In fact once the water starts to boil leave it on for about 20 seconds and turn off the flame. Once the water is cooled, de-shell and set aside.
2. In a wok, heat the oil and saute the veggies (and/or chicken) with a pinch of salt on medium heat. Cover and cook for 5 minutes. Add the butter and saute once more.
3. Uncover and add the ginger-garlic paste and saute well for a minute. Next powder in the stock cube followed by the water or the prepared stock and bring to a boil.
4. Next add in the vermicelli and bring to a boil. Lower to medium-low and simmer for about minute.
5. Serve in a bowl and top with the quail eggs and a side of crusty bread.
Normally kids' prefer noodles but since my little one does not take well to too much of maida/plain flour related ingredients on a daily basis, and does actually like vermicelli, I substituted noodles with vermicelli.
You can also use shredded chicken instead of or with the mixed vegetables.
You need:
- 1 cup vermicelli / noodles
- 2 quail eggs (optional), boiled
- 1/2 cup of vegetables or (1/2 cup of shredded chicken (optional))
- Salt to taste
- Pinch of white pepper
- 2 cups Stock (either veg/nonveg freshly prepared) or 1 stock cube
- 2 tsp of butter
- 1/4 tbsp ginger-garlic paste
- Drizzle of oil
- 2 cups of water + more as desired
The Make
Serves 1 child | Cooking Time: 20 minutes | Preparation Time: 10 minutes
1. The quail eggs are optional but is recommended owing to its immense number of benefits. Do check out its nutritional value here. It takes a minute to a minute and a half to boil. In fact once the water starts to boil leave it on for about 20 seconds and turn off the flame. Once the water is cooled, de-shell and set aside.
2. In a wok, heat the oil and saute the veggies (and/or chicken) with a pinch of salt on medium heat. Cover and cook for 5 minutes. Add the butter and saute once more.
3. Uncover and add the ginger-garlic paste and saute well for a minute. Next powder in the stock cube followed by the water or the prepared stock and bring to a boil.
4. Next add in the vermicelli and bring to a boil. Lower to medium-low and simmer for about minute.
5. Serve in a bowl and top with the quail eggs and a side of crusty bread.
Thank you Immanuel! :)
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