Simple Vegetable Soup

This is a simple vegetable soup with thin Japanese Somen noodles.  Simply toasted, leftover ciabatta became croutons. Boiled egg slices from breakfast added to this lunch bowl. Dried red chilli flakes and fresh coriander sprigs garnished this dish. This goes to Deb's Souper Sundays.

Ingredients

1 Cup of finely chopped carrots
1 Cup of green peas [ thaw the frozen peas ]
1 1/2 cups of corn
1/2 cup of finely chopped red onions
2 mild long green chillies, diced [ use according to preference]
1 clove of garlic, finely minced
1 tbsp of sliced ginger
1 tsp of butter

Garnish:
Sprigs of fresh coriander
Boiled Egg slices [optional]
Dried red chilli flakes
Half of a bundle of  thin Japanese Somen noodles. Cook according to instructions and add to individual bowls.

Method

Heat butter,
Saute garlic  and onions for  a few minutes
Add the vegetables and the green chillies
Season with salt
Add 5 Cups of water
Bring to a gentle boil
Simmer for around 35 minutes
Cook the japanese noodles and add to the soup.