Summary

Ingredients

For the broth:

• 1 piece (s) ginger, the size a thumb, fresh
• 4 garlic clove (s)
• 2 onions)
• 1 chilli pepper (s), red
• 1 bunch spring onion (s)
• 3 carrot (s)
• 2 star anise
• 1 cinnamon stick (s)
• 1 teaspoon lemongrass powder
• 1 teaspoon black peppercorns
• Oil for frying
• 1 ½ liters water
• 5 tablespoon soy sauce

Also: (for the deposit)

• 250 g broccoli
• 200 g silken tofu
• 150 g mushrooms
• 100 g rice noodles
• 2 tablespoon sesame seeds
• 2 tablespoon sesame oil, toasted
• 1 lime (s), juice it

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Instructions

1. Peel and roughly dice the ginger, garlic and onions. Halve the chili pepper lengthways (remove the seeds if necessary to reduce the spiciness). Cut the spring onions into rings, put the light green and white aside. Cut the carrots into slices and set aside half of them for later.
2. Heat the oil in a saucepan and fry all the prepared ingredients for the broth including the spices in it. Deglaze with water and soy sauce and simmer for 1 hour.
3. In the meantime, divide the broccoli into florets and quarter the mushrooms. Roughly dice the silken tofu. Toast the sesame seeds in a non-oiled pan.
4. Cook the pasta according to the instructions on the packet and drain well. Mix directly with the sesame oil to prevent them from sticking together.
5. Strain the broth through a fine sieve and bring to the boil again. Add the remaining carrots, spring onions and broccoli and cook for 2-3 minutes. Everything should stay crisp! Season to taste with lime juice.
6. Put the noodles in bowls, sprinkle some silken tofu on top and scoop up the broth with the vegetables. Sprinkle with sesame seeds.