Summary

Ingredients

• 30 g lass noodles
• 1 carrot (s)
• 1 leek
• 50 g mushrooms (Shiitake)
• 1 clove garlic
• 1 piece (s) ginger
• 150 g canned corn kernels
• 1 tablespoon oil
• 0.75 liter ¾ vegetable stock
• 1 teaspoon chilli pepper (s), chopped dried
• 4 tablespoon soy sauce
• 2 tablespoon vinegar (white wine vinegar)
• possibly basil (Thai basil)

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Instructions

1. Put the glass noodles in a bowl, pour boiling water over them and leave to soak for about 15 minutes.
2. Peel the carrot and cut into fine strips. Clean and wash the leek and cut into fine strips. Clean the mushrooms and also cut them into strips. Peel the garlic and ginger, chop both finely. Put the corn in a colander, rinse and drain.
3. Heat the wok and pour in the oil. Briefly fry the garlic and ginger in it. Add the mushroom, carrot and leek strips and stir-fry for 1 to 2 minutes. Pour in the vegetable stock. Add the corn with the chopped chilli to the soup. Bring everything to the boil briefly.
4. Drain the glass noodles in a sieve, cut them a little smaller with scissors. Add to the soup and bring to the boil once. Season the soup with soy sauce and vinegar before serving.
5. Serve garnished with Thai basil leaves if you like.