Summary

Ingredients

• 4 medium shiitake mushrooms, dried
• 200 g water
• 400 g chicken stock or 600 water and 10 chicken stock, instant
• 3 small onion (s), red
• 3 medium garlic clove (s), fresh
• 10 g iner, fresh or frozen
• 30 g tomato peppers, red
• 40 g suar snap peas
• 30 g carrot (s)
• 2 tablespoon palm oil, premium quality
• 40 g bean sprouts or mun bean sprouts, fresh
• 2 tablespoon soy sauce, salty
• 1 pinch cayenne pepper
• 1 pinch mace powder, alternatively freshly grated nutmeg
• 1 tablespoon lime juice
• 60 g Chinese e noodles, fresh or 40 dried and 100 water
• Chicken broth, instant, to taste
• Glutamate, highly pure, to taste
• Soy sauce, salty, to taste

To garnish:

• Bean sprouts, fresh
• Flowers and leaves

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Instructions

1. Heat the water and add the chicken stock (alternatively: dissolve the instant chicken stock in it). Add the dried shiitake mushrooms and leave to soak for 30 minutes. Squeeze the stock from the mushrooms and add to the chicken stock. Cut the hats of the mushrooms into strips. Discard the tough, hard stems.
2. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash, peel and finely grate the fresh ginger. Weigh and thaw frozen goods.
3. Wash the red tomato peppers, cut in half lengthways, remove the stem and grains, cut one half lengthways into approx. 3 cm wide strips and cut them crossways into thin strips. Wash the sugar snap peas, cut off both ends and remove the thread at the top and bottom, then cut in half with a diagonal cut. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Wash the bean sprouts.
4. Heat a wok or medium-sized pan, add the oil and let it get hot. Add the garlic and roast until it has turned light brown. Add the ginger and stir-fry briefly. Add the onions, tomato peppers and carrots and stir-fry for 2 minutes. Deglaze with the chicken stock and season with the spice ingredients. Add the mushrooms and egg noodles and simmer for about 4 minutes. Season the broth to taste. Add the snow peas and simmer for 2 minutes.
5. Spread the bean sprouts on the serving bowls. Pour the hot soup over it, garnish and serve immediately.