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Vegetable & noodle Soup


1 cup tomato puree
1 cup carrots, grated
3 spring onions, cut into strips
1 cup noodles, cooked
1 tbsp cooking oil
1 tbsp corn flour
Chinese pickled vegetables for garnishing
1/2 cup turnips, grated
1/2 small cabbage, cut into small strips
1/2 cup bamboo shoots, cut into 1″ pieces
1/2 cup bean sprouts
1/4 tsp MSG
Salt & pepper to taste


Heat vegetable oil in a saucepan, add corn flour and fry till brown.

Add 1 litre of water and seasoning to the flour and cook, stirring constantly till it boils.

Add all the other ingredients and allow to simmer for half an hour, or till vegetables are done.

Serve garnished with pickled vegetables.

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