Chinese vegetable soup with asparagus

Ingredients for 2 servings:

• 4 small onions, red
• 3 m.-sized garlic cloves, fresh
• 8 stalk(s) asparagus, fresh, white or green
• 60 g cauliflower florets
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 400 g coconut water
• 6 g chicken broth, strong bouillon
• 1 tbsp glutamate (Aji-No-Moto)
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp rice wine vinegar, clear, mild
• 1 tsp sugar
• n. B. Salt and pepper, black , to taste
• e.g. celery leaves, fresh or frozen
• flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

A delicious vitamin mix and side dish for a spring menu. Recipe from southern Chinese cuisine.

For the vegetables, trim the onions and garlic cloves at both ends, peel them, and roughly chop them into pieces. Wash the fresh asparagus, trim about 1 cm off the bottom end, peel them, and cut them crosswise into about 3 cm long pieces. Discard the peelings and trimmings (see note). Wash the cauliflower, trim the bottom end of the stalk, peel the stalk, and cut them crosswise into thin slices. Separate the florets, cut them into bite-sized pieces, and rinse everything again. Wash the carrot, trim both ends, peel it, and slice it into about 3 mm thick slices using a corrugated board. Wash the fresh red bell pepper, remove the stalk, and cut it diagonally into about 5 mm wide pieces, leaving the seeds on. Place the ingredients for the broth in a covered casserole dish, mix well, and bring to a simmer. Heat both oils in a wok, add the onions and garlic, and stir-fry briefly. Add the remaining vegetables and stir-fry for 3 minutes. Deglaze with half of the broth and transfer to the casserole dish. Season the broth to taste and simmer with the lid on for 2 minutes. Ladle the soup into serving bowls, garnish, serve warm, and enjoy. Note: Boiling the asparagus peels and cape trimmings doesn’t add much, except for a somewhat straw-like flavor vaguely reminiscent of asparagus. In other words, the effort and expense aren’t really worth it.