Indonesian noodle soup

Ingredients for 4 servings:

• 250 g noodles (Mie noodles)
• 4 eggs, hard-poached
• 2 m.-large tomato(s)
• 3 m.-sized carrot(s)
• 300 g celery with greens
• 1 bunch of spring onions
• 2 medium-sized onions, finely diced and roasted
• 4 ½ tbsp ketchup
• 4 ½ tbsp Soy sauce, (Ketjap Manis)
• 1.4 liters of water
• Sunflower oil
• 3 cloves garlic
• 3 small chili peppers, red
• 1 piece(s) ginger, walnut-sized
• ½ tsp coriander powder
• ½ tsp cumin, ground
• ½ tsp salt
• n. B. Pfeffer

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

the vegetarian version from Sumatra

For the paste, roughly chop the garlic and ginger. Depending on the spiciness, deseed and roughly chop the chili peppers. In a mortar, grind the garlic, ginger, chili, and spices into a paste. Peel the carrots, trim the celery, and set aside the attractive leaves. Cut the carrots and celery into sticks about 5 cm long and 0.5 cm wide. Cut the spring onions into finger-thick rings. Cook the mie noodles in plenty of salted water according to the package instructions until al dente and set aside. Sauté the prepared vegetables in a little sunflower oil in a large pot for about 5 minutes. Then add the paste and fry until you can smell the spices. Then deglaze with about 1.4 liters of water. Bring to a boil briefly, then reduce the heat and add half of the whole celery leaves. Season the soup with the Indonesian soy sauce and ketchup, along with a pinch of salt, and simmer gently. Meanwhile, cut the tomatoes into eighths and finely chop the remaining celery leaves. Add a poached egg, a handful of pasta, and 3-4 tomato pieces to each soup bowl and top with the soup. Garnish with roasted onions and chopped celery leaves and serve traditionally with a spoon and fork.