Asia Vegetable Noodle Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 spring onion (s)
- 1 carrot (s)
- 0.5 ½ parsnip (s)
- 1 tablespoon peas
- 0.5 can ½ mung bean sprouts
- 10 g mushrooms, dried
- 350 ml vegetable stock
- 2 tablespoon soy sauce
- 1 tablespoon vinegar (mango vinegar)
- 1 teaspoon sesame oil
- 1 small Piece (s) ginger, finely chopped
- 1 teaspoon Chinese spice
- 0.5 teaspoon ½ curry paste or wok cubes, Asian, sweet and sour, depending on your taste
- 50 g Mie noodles, instant, possibly vean
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the mushrooms in hot water for 10 minutes. Drain and rinse the mung bean sprouts. Mix the vegetable stock. Cut the vegetables into fine strips.
- Heat the oil in a saucepan and lightly fry the ginger, carrots and parsnips. Pour in the vegetable stock and simmer for 10 minutes.
- Cook the Mie noodles on the side. Add the spring onions, drained mushrooms, sprouts, Mie noodles and peas to the soup, season with Chinese spices, curry paste, soy sauce, vinegar, pepper and salt. Let everything simmer for another 5 minutes.
- The information in the recipe is intended for a large portion (if you are very hungry) as a main course. You can also use less noodles, then it is not that much.
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