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Burmese Pepper Soup

Dietician Amit Shah
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Ingredients
  

  • 2 cup vegetable stock
  • 1 tbsp fine chopped onion
  • ½ tsp grated garlic
  • ½ tsp grated ginger
  • ½ tsp Burmese curry powder or Indian
  • ½ tsp turmeric powder
  • Freshly Crushed Black pepper (as per taste)
  • 1 tsp lemon juice
  • 1½ tbsp Oil
  • Curry Powder
  • Salt to taste

Vegetables for soup

  • ¼ cup diced Pok Choy
  • ¼ cup diced carrot
  • ¼ cup diced broccoli
  • ¼ cup yellow and green Zucchini

Garnish

  • Finely Cubed Tofu Pieces – Flash fried or roasted
  • 1 Tbsp Toasted black Sesame Seeds

Instructions
 

  • Heat oil on a medium heat and sauté chopped onions, garlic, ginger.
  • Lower the heat of the wok and add turmeric powder and curry powder and cook for half minute
  • Add vegetable stock into the wok
  • Add all the seasoning and lemon juice
  • Add pok choy, broccoli , mix zucchini and carrot at this time
  • Let it simmer for few hours
  • Serve piping hot it in soup bowl
  • Put crushed black pepper , Tofu cubes and Toasted Sesame Seeds on the top as garnish.