Asian vegetable soup

Ingredients for 4 servings:

• 25 g dried Mu-Err mushrooms
• 40 g glass noodles
• 250 g carrot(s)
• 4 spring onions
• 2 tbsp oil (sesame oil)
• 1 tsp honey
• 1 tsp curry
• 1 tsp cornstarch
• ¾ liter chicken broth
• 150 g sprouts (mung bean sprouts)
• 1 tbsp soy sauce or sherry
• Salt
• Pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the mushrooms and glass noodles separately in warm water for 10 minutes, changing the water for the mushrooms several times. Cut the carrots into sticks and the spring onions into rings. Heat the oil and sauté the prepared vegetables. Stir in the honey, curry, drained mushrooms, and cornstarch. Pour in the hot broth, and cover and simmer for 5 minutes. Add the sprouts to the soup and cook for another 5 minutes. Finely chop the drained glass noodles and simmer gently in the soup for 2 minutes. Season to taste with soy sauce/sherry, salt, and pepper.