Pho – soup pot

Ingredients for 6 servings:

• 30 g shiitake mushroom(s) or tongu mushrooms, dried
• 4 carrots
• 200 g broccoli
• 7 ½ cm ginger root (less to taste!)
• 7 spring onions
• 2 chili peppers
• 1 ½ liters of chicken broth
• 6 cloves
• 2 stalk(s) cinnamon
• 1 tsp black peppercorns
• 3 tbsp soy sauce
• 500 g soup noodles, Asian
• 120 g soy sprouts
• e.g. chicken breast or beef

Instructions

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

spicy Asian soup

Soak the mushrooms in lukewarm water for 30 minutes. Peel the carrots and cut into 3 cm long sticks. Cut the broccoli into florets. Peel the ginger and finely slice. Cut the spring onions into small rolls or strips. Finely chop the chili peppers. Heat the chicken stock, add the cloves, cinnamon sticks, and peppercorns, and simmer for 5 minutes. Now add the mushrooms, carrots, broccoli, and ginger and simmer for another 5 minutes, until the vegetables are soft. Season the soup with soy sauce. Remove the cloves and cinnamon sticks. Meanwhile, cook the soup noodles in a separate pot until al dente. Drain and serve the noodles in bowls. Sprinkle the spring onions, chili, and bean sprouts on top of the noodles and pour the soup over each one. Alternatively, you can add thin strips of chicken breast or fine strips of beef to the soup and poach for another 5-10 minutes.