Spicy Chinese Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g mushrooms, Chinese, dried
- 50 g lass noodles
- 250 g pork fillet (s)
- salt and pepper
- 2 tablespoon soy sauce
- 100 g carrot (s)
- 1 bunch spring onion (s)
- 3 tablespoon oil
- 100 g peas, frozen
- 1 liter meat broth
- 130 g bamboo shoot (s)
- 50 g soybean seedlins
- 5 chilli pepper (s)
- Sambal Oelek
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Soak mushrooms in warm water for a few hours.
- Put the glass noodles in plenty of boiling water, remove them from the hob and cover and leave to soak for about 4 minutes. Pour into a sieve, rinse with cold water and let drain.
- In the meantime, cut the meat into strips, season with salt, pepper and drizzle with the soy sauce. Clean and wash the carrots, score four notches lengthways for the petals and cut into small slices. Wash the spring onions and cut into rings.
- Heat the oil in a saucepan and briefly fry the meat in it. Add the prepared vegetables and peas. Top up with the broth. Bring the soup to a boil and simmer for another 10 minutes. Add bamboo shoots, soybean sprouts, glass noodles, drained mushrooms, chilli peppers, leave to stand for 5 minutes. Season the soup with sambal and garnish with parsley.
- Well suited for the cold season.
- Tip: Use sausage meat instead of fillet as a cheaper variant.
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