Asian vegetable noodle soup

Ingredients for 1 servings:

• 1 spring onion(s)
• 1 carrot(s)
• ½ parsnip(s)
• 1 tbsp peas
• ½ can mung bean sprouts
• 10 g mushrooms, dried
• 350 ml vegetable stock
• 2 tbsp soy sauce
• 1 tbsp vinegar (mango vinegar)
• 1 tsp sesame oil
• 1 small piece(s) of ginger, finely chopped
• 1 tsp Chinese spice
• ½ tsp curry paste or stir-fry cubes, Asian, sweet and sour, to taste
• 50 g instant noodles, possibly vegan
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian or vegan Asian soup with mie noodles

Soak the mushrooms in hot water for 10 minutes. Drain and rinse the mung bean sprouts. Stir in the vegetable stock. Finely slice the vegetables. Heat the oil in a pan and lightly fry the ginger, carrots, and parsnips. Pour in the vegetable stock and simmer for 10 minutes. Meanwhile, cook the mie noodles. Add the spring onions, drained mushrooms, sprouts, mie noodles, and peas to the soup, season with Chinese spice, curry paste, soy sauce, vinegar, pepper, and salt. Simmer for another 5 minutes. The recipe is for a large portion (if you’re very hungry), as a main course. You can also use less noodles; then it won’t be as much.