Chinese soup

Ingredients for 4 servings:

• 1 bunch of spring onions
• 4 stalks of lemongrass
• 3 carrots
• ½ red bell pepper(s)
• 10 mushrooms
• 5 cm ginger
• 1 garlic clove(s)
• 1 chili pepper(s) or some chili powder
• 1 head of Chinese cabbage
• Salt
• Sugar
• Lemon pepper
• Spice mix (Chinese spice or wok spice)
• sesame oil
• Soy sauce
• 1 liter vegetable broth
• ½ pack of noodles (Thai rice noodles or glass noodles)
• 1 baguette(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and clean the vegetables. Finely slice the lemongrass and spring onions, finely dice the carrots, finely chop the bell peppers, slice the mushrooms, mince the garlic, hollow out the chili pepper and finely chop the ginger. Mix all of these ingredients together in a bowl. Finely slice the Chinese cabbage and set it aside in another bowl. Heat the sesame oil in a pot and sauté the vegetable mixture for a few minutes. Deglaze with soy sauce, then pour in the broth and simmer for about 10 minutes. Meanwhile, bring a second pot of water to a boil and cook the rice noodles or glass noodles for 3 minutes, then rinse, cut with scissors and set aside. Slice the baguette. Heat the sesame oil and lightly toast the baguette slices on both sides in a pan, seasoning both sides with salt. Season the soup with salt, sugar, lemon pepper, and Chinese seasoning. Add the Chinese cabbage strips and glass noodles. Serve the soup with the toasted bread slices.