Chinese Soup

Summary

Ingredients

• 1 bunch spring onion (s)
• 4 stalks lemongrass
• 3 carrot (s)
• 0.5 ½ bell pepper (s), red
• 10 mushrooms
• 5 cm ginger
• 1 clove garlic
• 1 chilli pepper (s) or some chilli powder
• 1 head Chinese cabbage
• salt
• sugar
• Lemon pepper
• Spice mixture, (Chinese spice or wok spice)
• sesame oil
• soy sauce
• 1 liter vegetable stock
• 0.5 ½ pack noodles, (Thai rice noodles or glass noodles)
• 1 baguette (s)

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Instructions

1. Wash and clean the vegetables. Cut the lemongrass and spring onions into very fine rings, finely chop the carrots, cut the paprika into small pieces, slice the mushrooms, press through the garlic, hollow out the chilli pepper and cut into fine pieces and finely grate the ginger. Mix all of these ingredients together in a bowl. Cut the Chinese cabbage into fine strips and put back in another bowl.
2. Heat the sesame oil in a saucepan and fry the vegetable mixture in it for a few minutes. Deglaze with soy sauce, then pour in the broth and let the soup boil for about 10 minutes.
3. In the meantime, bring the water to a boil in a second saucepan and let the rice noodles or glass noodles simmer in it for 3 minutes, quench, cut up with scissors and set aside.
4. Cut the baguette into slices. Heat the sesame oil and lightly toast the baguette slices on both sides in a pan, adding salt on both sides.
5. Season the soup with salt, sugar, lemon pepper and Chinese spices and add the Chinese cabbage strips and glass noodles. Serve the soup and add the toasted bread slices.