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Asian Soup with Mushrooms and Vegetables

5 from 5 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

  • 100 g Glass noodles.
  • 100 g Brown mushrooms
  • 100 g Leek
  • 100 g Chinese cabbage
  • 75 g 1 bunch of carrots
  • 25 g Spring onions
  • 340 ml 1 glass of chicken broth with meat
  • 1000 ml Hot water
  • 4 tbsp Plum sauce
  • 2 tbsp Light soy sauce
  • 2 tbsp Sweet soy sauce
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 1 tsp Glutamate / alternatively 1 teaspoon instant chicken broth
  • Chive rolls freeze-dried or fresh

Instructions
 

  • Scald the glass noodles with boiling water, let stand for a few minutes, drain through a kitchen sieve and cut into small pieces with kitchen scissors. Clean / brush the mushrooms, cut off the stems, halve the mushrooms and cut into slices. Laugh clean, wash and cut into rings. Cut the Chinese cabbage into strips. Peel the carrot with the peeler, first cut into 3 pieces, then into slices and finally into strips. Clean and wash the spring onions and cut into rings. Pour the chicken stock from the glass into the wok, cut the chicken into small pieces and add to the wok. Fill up to 1000 ml with hot water, add the vegetables (mushroom quarters, salmon rings, strips of Chinese cabbage, carrot strips and spring onion rings) and let everything simmer / cook with the lid on for about 10 minutes. With plum sauce (2 tbsp), light soy sauce (2 tbsp), sweet soy sauce (2 tbsp), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), chili oil (½ teaspoon) and glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken broth). Finally fold in the glass noodles, heat them up and serve the soup in soup bowls, sprinkled with chives.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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