Asian Chinese Cabbage Soup with Mie Noodles
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- oil
- 750 g Chinese cabbae
- salt
- pepper
- 1 tablespoon, heaped vegetable stock
- 5 dashes soy sauce
- 1 teaspoon curry
- 2 dashes chili sauce, Asian
- 1 packet Mie noodles
- Spring onion (s), fresh
Print Recipe
Pin Recipe Instructions
- Pre-cook Mie noodles according to the instructions on the packet, they should still be quite firm because they become even softer in the soup.
- Chop the cabbage into small pieces, wash and fry in a large saucepan with oil, salt and pepper and stew. When it is done add 1.5 liters of water. Add all the other ingredients mentioned above except for the pasta and spring onions and bring to the boil. Depending on your taste, add more of the spices and sauces.
- Cut the spring onions into fine rings. To serve, place pre-cooked Mie noodles in a bowl, pour over the soup and garnish with spring onions.
- If the noodles are in the soup for too long, they will get mushy, so prepare them separately and only join them directly before eating.
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