Talumein Soup

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Talumein Soup is an amazingly flavour-balanced, veggie-packed Chinese soup and is a very popular dish on the menus of most Oriental restaurants.

To make the vegetable stock, firstly pressure cook the vegetables with water until about 4-5 whistles, and then cool all the veggies completely and strain the soup as well. Finally, you need to mash all the vegetables together nicely.

For the soup, you need to wash the mushrooms and sauté them in ½ a tsp butter until the water in the mushrooms has dried up completely and keep it aside. Add the veggies – spring onions, cauliflower, cabbage carrots, and French beans – in butter before adding salt and ajinomoto and sautéing the veggies on medium flame until they’re cooked, and yet they’re crunchy.

Now bring the veggie stock up to boil and add the mushrooms and boiled noodles and mix them gently. Serve hot garnished with vinegar, chilli sauce and pepper, and enjoy the hot, hot soup on a cold day.

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • For the Stock:
  • 4 spring onions (chopped)
  • 14 to 16 cloves - garlic
  • 100 gms - cauliflower (cut into florets)
  • 100 gms - cabbage (chopped)
  • 8 to 10 French beans (chopped)
  • 10 cups - water
  • For the Soup:
  • 8 French beans (cut into fine strips)
  • 2 medium sized carrots (cut into fine strips)
  • 50 gms - cabbage (cut into fine strips)
  • 100 gms - cauliflower (cut into florets)
  • 2 spring onions (finely chopped)
  • less than a handful - boiled noodles
  • 8 to 10 mushrooms (sliced)
  • 1.5 tsp - butter (to saute the mushrooms)
  • 2 tbsp - butter
  • 1 tsp - ajinomoto
  • vinegar
  • chilli sauce
  • pepper to taste
  • salt to taste

How to Make Talumein Soup

  • For the Stock:
  • Pressure cook the vegetables with water till 4 to 5 whistles.
  • Cool completely and strain the soup, mashing the vegetables well.
  • Keep aside.
  • For the Soup:
  • Wash the mushrooms and saute them in half tsp butter in a non-stick pan till done (the water dried completely).
  • Keep aside.
  • Lightly heat 2 tbsp butter in a non-stick vessel.
  • Add the vegetables ( French beans, carrots, cabbage, cauliflower and spring onions).
  • Add ajinomoto and salt.
  • Saute the vegetables on a medium flame till done but crunchy.
  • Add the kept aside stock to the vegetables and bring to boil.
  • Add the boiled noodles and mushrooms.
  • Mix gently.
  • Serve hot garnished with vinegar, chilli sauce and pepper.