Asian vegetable soup

Ingredients for 4 servings:

• 2 garlic cloves
• 1 piece(s) ginger root, thumb-sized
• 1 tsp, heaped chili flakes
• 3 carrots
• 150 g mushrooms
• 150 g sugar snap peas
• 3 stalk(s) spring onion(s)
• 3 tbsp sesame seeds, roasted
• 1 ½ liters vegetable broth
• 3 tbsp soy sauce
• 150 g mie noodles
• n. B. Coriander leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian

Peel and chop the garlic and ginger. Peel the carrots and cut them into strips (I always halve the carrots vertically, then horizontally, and then cut them into strips – this way they’re a good size for the soup). Remove the bottom stems from the mushrooms and slice them. Remove the ends of the snow peas and, if you want them a bit smaller in the soup, halve them. Finally, slice the spring onions into not-too-thin rings. Once everything is washed and chopped, you can start cooking. Pour the sesame oil into a medium-sized pot and heat gently, as it burns easily. Fry the chopped garlic and ginger in the oil for about 2-3 minutes. Meanwhile, dissolve the vegetable stock powder in the water. Then deglaze the pot with the vegetable stock, garlic, and ginger, and heat through. Add soy sauce (I usually use 2 tablespoons, but taste for best results) and chili flakes (if you like it a bit spicier, you can add a little more). Add the carrots, mushrooms, and snow peas to the soup and simmer for about 10 minutes over medium heat. Add the mie noodles to the soup (instead of a whole block, you can break them up a little so that all the noodles aren’t stuck together when serving and eating). Cook the noodles in the soup for about 5 minutes. Finally, add the spring onions to the pot and heat briefly. Chop the cilantro and sprinkle it over the soup to taste for seasoning and serve. Note: You can of course add other vegetables or even meat to the soup if you like. There are sure to be many more to the soup; just experiment. Approx. 286 kcal per serving.