Summary

Ingredients

• 500g flour
• 0.5 ½ cube yeast, fresh
• 5 g salt
• 60 g suar
• 75 g butter, soft
• 1 m-sized egg (s), room temperature
• 100 ml water, lukewarm
• 100 ml milk, lukewarm
• some butter
• 1 teaspoon salt

For the soup:

• 3 large potato (s)
• 3 cup soup vegetables, frozen
• 0.5 tube ½ tomato paste
• 1 teaspoon sugar
• pepper
• Onion powder
• Garlic granules
• 1 pinch (s) cinnamon
• 1 ¼ liters water
• 3 cubes meat stock
• 1 dash cream

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Instructions

1. The steamed noodles:
2. Knead the first 8 ingredients together and let rise in a warm place for 45 minutes, covered. It is not necessary to make a pre-dough.
3. Now shape about 5 balls of the same size, place on a baking sheet, cover and let rise for 15 minutes in a warm place.
4. Pour lukewarm water into a frying pan, add a little butter and the teaspoon of salt, stir and carefully insert the steamed noodles. Put the lid on and let rise for another 15 minutes. Do not open the lid from now on!
5. Now bring the water in the pan to a boil, then switch back to medium temperature and let the steamed noodles cook for 15-20 minutes.
6. At the end of the cooking time, hold the pan at an angle and quickly remove the lid to the side so that no water drips onto the steamed noodles. Finished!
7. The vegetable soup:
8. Peel the potatoes, cut them roughly into cubes, put them in a saucepan with all the other ingredients except the cream and bring to the boil. Then switch back to medium temperature and simmer for 30 minutes.
9. Now puree everything and stir in the dash of cream. Finished!
10. It is best to add a cold vanilla sauce to the warm steamed noodle and consume the vegetable soup as a side dish.