Cantonese noodle soup with two types of noodles and vegetables

Ingredients for 2 servings:

• 60 g glass noodles, type vermicelli, dried
• 1 egg(s), size M
• 1 pinch(s) salt and pepper, black, freshly ground
• 1 tsp, heaped tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 4 small onions, red
• 3 medium-sized garlic cloves
• 1 stalk of Kailan (Chinese broccoli)
• 40 g carrot(s)
• 400 g coconut water
• 8 g chicken stock powder
• ½ tsp Tabasco
• n. B. Glutamate (Aji-No-Moto), highly pure, see note
• n. B. Black pepper, freshly ground
• 3 tbsp sunflower oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A delicious, quick soup not only for cold days

Soak the glass noodles in plenty of warm water for 5 minutes, drain well, and trim with scissors to a maximum length of 8 cm. Whisk the egg with the remaining ingredients and fry with 1 tablespoon of oil until pancake-like. Let cool, roll up, and cut the roll crosswise into approximately 3 mm wide noodles. For the vegetables, trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the fresh kailan, separate the leaves from the stem. Separate the woody stem above the first leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into thin rolls. Chop the leaves into small pieces. Keep the leaves and stem rolls separate. Freeze any unused portion. Measure and thaw frozen goods. Meanwhile, wash the carrot, trim both ends, peel, slice diagonally into approximately 3 mm thick slices, and halve large slices crosswise. Mix the ingredients for the broth and season with aji no moto and pepper. Heat the remaining oil in a wok. Add the onions and garlic cloves and stir-fry until the onions become translucent. Add the kailan stem rolls and the carrot slices and stir-fry for 1 minute. Add the leaves and stir-fry until they collapse. Deglaze with the broth, add the noodles, and cook briefly. Divide among serving bowls and serve warm as an appetizer. Note: Aji no moto is primarily made from tomatoes. If you are allergic to tomatoes, replace it with salt.