Tofu Sprouts and Vegetable Soup

Preparation :null
Cook :null
Total TIme :0 mins
Servings :Makes 4 servings

Ingredents :

For the croutons
1 slice of bread
oil for deep-frying

Other ingredients
1/2 tsp garlic (lehsun)
1/2 tsp dry red chilli flakes (paprika)
2 tsp oil
1/4 cup finely chopped onions
2 tbsp chopped carrots
2 tbsp sliced baby corn
4 cups Vegetable Stock
1/4 cup tofu (bean curd/ soya paneer) cubes
1/2 cup bean sprouts (readily available in the market)
salt to taste

Method :

Main Procedure
For the croutons
For the croutonsCut and discard the sides of the bread slice. Cut the bread slice into 10 mm. (1 cm.) cubes. Heat the oil in a kadhai and deep-fry the bread cubes till they are golden brown. Drain on absorbent paper and keep aside.
How to proceed
How to proceedPound the garlic and chilli flakes in a mortar and pestle (khalbatta) to a coarse paste. Keep aside. Heat the oil in a deep pan, add the onions and sauté for 5 minutes.Add the carrots, baby corn and vegetable stock and simmer for 5 to 7 minutes.Add the tofu, bean sprouts and salt, mix well and simmer for another 2 to 3 minutes.Top with bread croutons and serve hot.