Spicy Asian vegetable noodle soup with shrimp

Ingredients for 2 servings:

• 2 garlic bulbs
• 200 g zucchini
• 4 mushrooms
• ½ red bell pepper(s)
• 1 piece(s) ginger root, fresh, small
• 1 chili pepper(s)
• ½ liter vegetable broth
• 50 g Chinese egg noodles
• 75 g shrimp(s), raw
• 1 tsp soybean oil
• 1 garlic clove(s)
• salt and pepper
• Soy sauce
• turmeric

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean two spring onions and slice them into thin rings. Clean and finely chop 200g zucchini, 4 mushrooms, 1/2 red bell pepper, 1 small piece of fresh ginger, and 1 chili pepper. Bring half a liter of vegetable stock to a boil. Add all the vegetables except the spring onions, chili, and ginger, and simmer for 20 minutes. Then cook 50g Chinese egg noodles in it according to the instructions on the noodle package. Rinse the raw shrimp, fry in 1 teaspoon of soybean oil for about 1 minute, and season. Add the shrimp, finely chopped garlic, and spring onions to the soup, bring everything to a boil briefly, and season with soy sauce. Tip: If you don’t have raw shrimp, you can also use ready-made shrimp from a package. These do not need to be cooked.