Spicy soup with corn and glass noodles

Ingredients for 2 servings:

• 30 g glass noodles
• 1 carrot(s)
• 1 stalk(s) leek
• 50 g mushrooms (shiitake)
• 1 garlic clove(s)
• 1 piece(s) ginger
• 150 g corn kernels, from the can
• 1 tbsp oil
• ¾ liter vegetable broth
• 1 tsp chili pepper(s), chopped dried
• 4 tbsp soy sauce
• 2 tbsp vinegar (white wine vinegar)
• possibly basil (Thai basil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the glass noodles in a bowl, pour boiling water over them, and let them swell for about 15 minutes. Peel the carrot and cut into fine strips. Trim, wash, and finely slice the leek. Trim the mushrooms and also cut into strips. Peel the garlic and ginger, and finely chop both. Place the corn in a sieve, rinse, and drain. Heat the wok and add the oil. Briefly fry the garlic and ginger. Add the mushroom, carrot, and leek strips and stir-fry for 1 to 2 minutes. Pour in the vegetable stock. Add the corn and chopped chili to the soup. Bring everything to a boil briefly. Drain the glass noodles in a sieve and chop them up slightly with scissors. Add them to the soup and bring to a boil once. Season the soup with soy sauce and vinegar before serving. Garnish with Thai basil leaves, if desired.