Chinese noodle soup with ginger

Ingredients for 2 servings:

• 4 small onions, red, (bawang merah)
• 2 medium-sized garlic cloves, fresh
• 15 g ginger, fresh or frozen
• 1 Pepper, red, long, mild
• 1 m.-sized carrot(s)
• 1 small cauliflower
• 50 g Shimeji mushrooms, white, fresh
• 1 chili pepper(s), green, fresh or frozen
• 2 tbsp sunflower oil
• 500 g water
• 8 g chicken broth, granulated
• 1 tbsp oyster sauce
• 1 tsp soy sauce, salty
• 1 tsp lemon juice
• 50 g Chinese egg noodles, fresh
• 2 tsp sesame oil, light
• e.g. celery leaves, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash or peel the vegetables, fruit, and carrots. Trim both ends of the small onions and garlic cloves, peel, and chop into small pieces. Cut the fresh, peeled ginger crosswise into thin slices and chop these into small cubes. Remove the stems from the chili peppers, halve them lengthwise, remove the seeds, and cut them crosswise into thin strands. Grate the peeled carrot crosswise into approximately 2 mm thick slices. Remove the stems from the cauliflower and cut them into bite-sized florets. Rinse them again. For the shimeji mushrooms, remove the lower part of the substrate and mycelium. Separate the mushrooms, clean them with a brush if necessary, trim the long stems, halve them, and use them with the caps. Cut the small green chili crosswise into thin slices, leaving the seeds and discarding the stem. Bring the water to a boil, dissolve the chicken stock in it, and stir in the oyster sauce, soy sauce, and lemon juice. Heat a wok, add the oil, and let it heat up. Add the garlic and onions and fry until light brown. Stir in the ginger and fry for 1 minute. Then add the carrots, peppers, chili, and cauliflower and stir-fry for 2 minutes. Deglaze with the chicken stock. Add the mushrooms and noodles and simmer for 2 minutes. Trim the noodles slightly with scissors. Season to taste. Ladle the soup into serving bowls, add 1 teaspoon of sesame oil to each, garnish, and serve hot.