Chinese Vegetable Soup with Noodles and Ice Mushrooms

Summary

Ingredients

• 1 liter water
• 20 g veetable stock
• 20 g iner, fresh or frozen
• 10 g lemonrass, fresh or frozen
• 4 small onion (s), red
• 2 medium clove (s) garlic, fresh
• 1 small chilli pepper (s), green
• 20 g sprin onion (s), only the reen one
• 20 g carrot (s), coarsely rated
• 2 tablespoon sunflower oil
• 1 tablespoon sesame oil, dark
• 1 tablespoon soy sauce, sweet

For the deposit:

• 40 g ice mushroom (s), dried
• 80 g Chinese e noodles
• 40 g carrot (s)
• 8 runner beans, green, fresh or frozen
• 2 hot peppers, red, long, mild
• 2 leaves white cabbage, fresh
• 40 g pak choi, only the reen
• Mung Bean Sprouts

To garnish:

• Flowers and leaves

Print Recipe Pin Recipe

Instructions

1. Heat the water and dissolve the vegetable stock in it. Soak the pasta and the mushrooms with half of the broth each. After 5 minutes, strain the broth and use everything.
2. For the broth, peel the ginger and cut it crosswise into thin slices. Thaw frozen goods. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white parts. Cut this into thin slices. Remove the outer, green leaves if necessary. Weigh and thaw frozen goods. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the chilli, cut diagonally into thin rings, leave the grains and discard the stem.
3. Remove the withered leaves from the spring onions and cut 20 g in approx. 1 cm wide rings in the green part. Wash the carrot, cap at both ends and peel. Scrape off the appropriate amount with a coarse rasp.
4. Heat a medium-sized pan, add 2 tablespoons of the sunflower oil and let it get hot. Add the onion, garlic and chilli pieces and roast until the onions are translucent. Add the shredded carrots and stir-fry for 1 minute. Add the ginger and lemongrass. Pan stir for 2 minutes. Deglaze with half of the soaking stock. Put together with the rest of the soaking stock in a casserole (with a lid). Let simmer for 30 minutes.
5. In the meantime, shorten the soft noodles a little with scissors. Slice approx. 3 mm thick slices from the carrot and cut the large slices in half. Wash the green runner beans, cut off at both ends, remove any threads and cut across into pieces approx. 4 cm long. Thaw frozen goods and cut to length. Remove the stems from the red peppers, wash them, cut in half lengthways, fold open and remove the grains. Cut the halves crosswise into pieces approx. 1 cm wide. Remove 2 leaves from the white cabbage, wash them, cut out the central panicle and chop the leaves into bite-sized pieces. Separate the leaves from the pak choi head and remove the white part. Halve the green part lengthways and cut across into strips approx. 2 cm wide. Rinse the mung bean seedlings in a sieve and shake dry.
6. Strain the broth, remove the ginger slices from the sieve and press with the garlic press to the strained broth. Squeeze out the remaining material to be sieved with a tablespoon and discard.
7. Bring the broth to a boil, add the carrot slices and simmer for 4 minutes. Add runner beans and hot peppers and simmer for 2 minutes. Add the noodles, the ice mushrooms, the cabbage and pak choi leaves and let simmer for 1 minute. Season the broth with soy sauce, salt and pepper.
8. Spread the sesame oil on the serving bowls. Divide the soup on the serving bowls, sprinkle the mung bean seedlings on top, garnish as desired and serve hot with white rice.

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