European-Asian vegetable soup

Ingredients for 4 servings:

• 1 tbsp chili oil
• 1 large onion(s)
• 1 stalk(s) leek
• 200 g red cabbage
• 4 large savoy cabbage leaves
• 200 g mushrooms
• 1 ½ liters vegetable broth
• 20 g mie noodles
• 4 eggs
• 2 tbsp soy sauce
• 1 tbsp garam masala
• e.g. salt and pepper
• 1 large carrot(s)
• 3 pinches of sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

First, hard-boil the eggs. Meanwhile, heat the oil in a large pot (olive oil also works, but I recommend adding a finely chopped chili later). Slice the onion into rings. Fry in the hot oil until translucent. Meanwhile, clean the leek and cut it into rings. Add it to the onions. Sauté everything for about 2 minutes. Thinly grate the carrot and add it. Clean the mushrooms, halve them, and add them to the pot. Deglaze with soy sauce. Add the stock. Let it simmer. Meanwhile, cut the savoy cabbage into bite-sized pieces. Grate the red cabbage or cut it into short strips and add everything to the pot. Fill with water so that all the vegetables are covered. Add the noodles. Add the garam masala and sugar. Season with pepper, salt, and soy sauce. Simmer until the noodles are al dente. Peel the hard-boiled eggs, halve them, and add them to the soup. The red cabbage gives the soup and the eggs a bit of a blue color—we thought that was quite amusing. Of course, the soup could be enhanced with any other vegetables.