Colorful, spicy Szechuan-style noodle soup

Ingredients for 4 servings:

• 1 kg meat bones (beef bones), meaty
• 1 liter of water
• 3 tbsp celery (celery stalks), fresh or frozen
• 40 g carrot(s), coarsely grated
• 20 g ginger, fresh or frozen
• 2 small chili peppers, green, fresh or frozen
• 2 kaffir lime leaves, fresh or frozen
• 20 g lemongrass, fresh or frozen
• 4 tbsp oyster sauce
• 10 g glutamate, highly purified (Aji-No-Moto), alternatively granular beef bouillon
• 1 m.-sized carrot(s)
• 1 small cauliflower
• 1 small pak choi
• 24 sugar snap peas
• 20 g mushrooms (cloud ears), dried
• 4 medium-sized garlic cloves, fresh
• 100 g Chinese egg noodles, dried
• 4 tbsp sunflower oil
• 4 tsp sesame oil, light
• n. B. Chili pepper(s), green and red

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 50 minutes

The soup tastes just like it looks. Almost harmless, with plenty of flavor and plenty of heat. Recipe from Sanur, Bali, Indonesia.

Wash or peel the vegetables, fruits, and roots. Boil the fleshy bones in water for 5 minutes. Strain, discard the stock, and rinse the bones. Pluck the leaves from the washed celery and slice the stalks crosswise into approximately 1 mm wide rolls. Freeze the leaves and any unused rolls separately. Coarsely grate the peeled carrot. Cut the fresh, peeled ginger crosswise into thin slices. Weigh and thaw the frozen goods. Wash the small green chilies and slice thinly crosswise. Leave the seeds and discard the stems. Wash the kaffir lime leaves and use them whole. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white parts. Cut these into thin slices. Remove the outer green leaves if necessary. Weigh and thaw the frozen goods. Place all the ingredients for the broth in a sufficiently large pot with a lid and simmer for 2 hours. Strain, keep the broth, feed the cooked meat on the bones to a cat, delight your dog with the bones, and add the cooked vegetables to your organic waste. If you have less than 600g of broth, top up with water to this level. If you have considerably more, reduce it to this level. In the meantime, slice the carrot into slices approximately 3mm thick. Wash the cauliflower, trim off the stalk, cut off the bottom end, peel the stalk, and cut crosswise into thin slices. Separate the florets, cut into bite-sized pieces, and rinse again. Remove the leaves from the pak choi head. Cut the white part crosswise into approximately 1cm wide pieces. Cut the green part into thirds lengthwise and cut crosswise into approximately 1cm wide strips. Keep them separate. Wash the snow peas, cut off both ends, and remove the strings on both sides. Halve larger pods crosswise, leaving the smaller ones. Soak the snow peas in 100g of the hot beef stock. After 10 minutes, pour the beef stock back into the saucepan and cut the snow peas into bite-sized pieces. Cut off both ends of the garlic cloves, peel the cloves, and chop them into large pieces. Remove the noodles from the package, soak them in lukewarm water for 3 minutes, drain, and set aside. Heat a wok or a sufficiently large frying pan with the sunflower oil and stir-fry the ingredients for the colorful garnish, from the carrots to the garlic pieces and except for the green bok choy leaves, for 4 minutes. Add the noodles and bok choy leaves and, after stirring for 1 minute, deglaze with the stock. Simmer for 2 minutes. Divide the soup among the serving bowls, add 1 teaspoon of sesame oil to each, garnish and serve hot.