Asian Soup with Vegetables and Noodles
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s), cut into strips
- 1 large carrot (s), peeled and sliced
- 4 spring onions, cut into rings
- 1 clove garlic, chopped
- 1 ginger, the size a walnut, peeled, chopped
- Soybean oil
- 1 ½ liter vegetable stock
- 1 teaspoon Chinese spice
- 1 tablespoon peanut butter
- 1 teaspoon sambal oelek
- 150 g smoked tofu, diced, fried
- 100 g soup noodles, cooked
- 100 g bean sprouts, washed
Print Recipe
Pin Recipe Instructions
- Braise the vegetables and spices in soybean oil and pour the broth over them. Let simmer for about 10 minutes. Add the smoked tofu, sprouts and the noodles, leave to stand for 5 minutes.
- Season to taste and serve.
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