Asian Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g Mu-Err mushrooms, dried
- 40 g lass noodles
- 250 g carrot (s)
- 4 spring onion (s)
- 2 tablespoon oil (sesame oil)
- 1 teaspoon honey
- 1 teaspoon curry
- 1 teaspoon cornstarch
- 0.75 liter ¾ chicken broth
- 150 g sprouts (mun bean sprouts)
- 1 tablespoon soy sauce or sherry
- salt
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Soak the mushrooms and glass noodles separately for 10 minutes in warm water, change the water of the mushrooms several times. Cut the carrots into pens and cut the spring onions into rings.
- Heat the oil, fry the prepared vegetables in it. Stir in honey, curry, drained mushrooms and cornstarch, pour in the hot broth and cook covered for 5 minutes.
- Add the sprouts to the soup and cook for another 5 minutes. Cut the drained glass noodles into small pieces and let them simmer in the soup for 2 minutes. Season with soy sauce / sherry, salt and pepper.
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