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.