¼ cup diced carrots ¼ cup broccoli florets ¼ cup red/yellow/green bell peppers chopped into bite sized pieces ¼ cup sliced mushrooms ¼ cup chopped spring onion ¼ cup chopped parsley ¼ cup chopped coriander ¼ cup tofu drained and cut into squares 2 tbsp. lemon juice 1 tbsp. soy sauce ¼ cup fried onion and garlic 1 tbsp. roasted peanut 1 tsp sugar powder ¼ tsp red chilli flakes 1 cup soba noodles
Cut all the vegetables in dices. In a medium pot, add three cups of water and allow it to a boil. Once the water starts boiling, add the soba noodles and a pinch of salt. Let it boil for five to seven minutes, till the noodles are al dente. Then strain the noodles and set them aside. In a large pan, boil water and add all the vegetables to cook for five minutes. Once the vegetables are cooked, add the boiled noodles to it. Garnish the noodles and vegetables with herbs and condiments. Mix well and cook on a medium flame for three minutes. Serve the tangy soup!