John Myers
Chinese Noodle Vegetable Soup
The perfect chinese noodle vegetable soup recipe with a picture and simple step-by-step instructions.
- 150 g Chinese noodles
- 100 g Silken tofu
- 1 Zucchini
- 1 Red pepper
- 200 g Sugar snap
- 2 Spring onions fresh
- 1 Parsley root
- 1 Garlic marriage
- 1 Leek
- Fresh parsley
- Salt
- 5-Gewürze-Pulver
- 1 Lemongrass stick
- Sesame oil and olive oil
Vegetable preparation for the soup
- Cut the zucchini, paprika and parsley root into cubes. Finely chop the garlic and cut the spring onions into thin rings. Cut the leek into very fine cubes. Sauté the leek cubes and the garlic in olive oil and 1-2 drops of sesame oil, add the remaining vegetables and sauté briefly. Season with 1 teaspoon 5 spice powder and 1 tablespoon salt, add the crushed lemongrass stick. Then pour everything with 2 liters of water. Bring everything to a boil, then add the snow peas. Just let the soup steep so that the vegetables stay crisp.
- I cook the pasta in a separate pot according to the instructions on the packet. I cut the silken tofu into cubes.
- Now place the noodle on a deep plate and pour the hot soup over the noodles. Sprinkle the silken tofu and chopped parsley on top and you’re done.
- If you like it spicy, you can add a fresh red pepper to the soup. I cook the soup without flavor enhancers, stock cubes, etc., simply pure …
