John Myers
Goose Soup Asian Style
The perfect goose soup asian style recipe with a picture and simple step-by-step instructions.
- 2 liter Goose stock
- 1 liter Vegetable broth
- 3 small Carrots
- 1 piece Red peppers
- 2 piece Onion red
- 2 piece Onion white
- 3 piece Clove of garlic
- 1 piece Red peppers
- 100 g Sugar snap
- 200 g Chinese cabbage fresh
- 1 small piece Grated ginger
- 1 small piece Fresh celery
- 0,25 pole Halved leek lengthways and cut
- 200 g Clam noodles
- 2 tbsp Sago
- 1 tsp Tom yum paste
- 1 tsp Lemongrass
- 2 tbsp Marsala dessert wine
- 3 tbsp Olive oil
- 1 tsp Honey
- Salt
- Pepper
- Parsley
- Soy sauce
- First, the root vegetables cut into sticks and slices are lightly steamed in the olive oil, followed by the chopped up sugar peas, the bell pepper and the garlic grated with salt.
- Now push the vegetables a little to the edge and briefly toast the tomato paste in the middle and deglaze with the marsala wine.
- Add the coarsely chopped cabbage and braise for a few minutes, then fill up with the vegetable stock and the goose stock, add the spices and sago and let everything simmer for about 20 minutes. With us, the mussel noodles were cooked separately in salted water, poured off and only then added to the soup so that it stays nice and clear!
- Finally, season with salt, pepper, honey and soy sauce.
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