Summary

Ingredients

• 1 small carrot
• 2 spring onion (s)
• 50 g tofu
• 30 g Chinese e noodles, instant
• 1 piece (s) ginger, approx. cm long
• 0.5 ½ chilli pepper (s), red
• 1 teaspoon stock, grained
• 1 tablespoon soy sauce
• 1 handful baby spinach
• 2 teaspoons sesame seeds

Print Recipe Pin Recipe

Instructions

1. Take an approx. 600 ml mason jar.
2. Peel the carrot and cut into fine sticks. Clean the spring onions and cut into wafer-thin slices. Layer both in the glass.
3. Pat the tofu dry, cut into small cubes and place on the vegetables. Place the pasta on top.
4. Peel the ginger and grate it finely or dice it very very finely. Clean the chilli and dice it very finely. Sprinkle both together with the broth in the glass and drizzle with soy sauce. If you don`t like it so spicy, take less ginger and chilli.
5. Wash the spinach and spin dry and add to the glass together with the sesame seeds, put in the refrigerator until ready to use.
6. To eat, pour 350 ml of boiling water over the ingredients. I took a 500 ml jar, it was actually full to the brim, so a bigger one is recommended. Close the glass tightly and swirl a little, do not turn it over. As boiling hot liquid can escape. Let it steep for 5 minutes and serve.
7. Tip: Now it`s a soup with crunchy vegetables. If you don`t like it that much, you can sauté the vegetables in a pan with a little oil beforehand or put them in the microwave for 1 minute and then put them in the glass.