John Myers
Sour and Spicy Vegetable Soup
The perfect sour and spicy vegetable soup recipe with a picture and simple step-by-step instructions.
- 100 g Glass noodles
- 600 ml Hot water
- 10 g Dried porcini mushrooms (collected and Dried yourself!)
- 400 ml Hot water
- 100 g Chinese cabbage leaf hearts
- 75 g 1 Möhre
- 50 g 1 Stück Porree
- 140 g drained weight 1 Dose Mais
- 1 rote Chilischote
- 1 Knoblauchzehe
- 1 Stück Ingwer
- 2 tbsp Sunflower oil
- 800 ml Vegetable broth (4 teaspoons instant broth)
- 3 tbsp Ketchup Manis
- 2 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 3 tbsp Light rice vinegar
- 1 tbsp Brown sugar
- 1 tsp Sambal oelek
- 1 Tsp / alternatively tsp instant chicken broth Glutamate
- 2 strong splashes Lemon juice
- 2 tbsp Tapioca starch
- Freeze-Dried chives rolls or fresh chives rolls
- Scald glass noodles with hot water, leave to act for approx. 20 minutes, pour through a fine kitchen sieve and cut up with kitchen scissors. Scald the dried porcini mushrooms with hot water (400 ml). Leave to act for 20 minutes, drain through a kitchen sieve, catching the mushroom water and cut the soaked mushrooms into thin strips. Cut the Chinese cabbage leaf hearts into strips (approx. 5 – 6 cm long). Peel the carrot with the peeler, cut into pieces approx. 5 – 6 cm long and cut them first into slices and then into strips. Clean and wash the leek, cut into pieces approx. 5 – 6 cm long, assemble and cut into thin strips. Drain the corn and drain well. Clean / core the chilli pepper, wash and cut into fine cubes. Peel and finely dice the garlic clove and ginger. Heat sunflower oil (2 tbsp) in a wok and stir-fry the vegetables (chili peppers + diced ginger + diced garlic cloves and carrot strips + ceps strips + Chinese cabbage strips + leek strips) in it. Deglaze / pour in the mushroom water (400 ml) and the vegetable stock (800 ml). With sweet soy sauce (3 tbsp), light soy sauce (2 tbsp), dark soy sauce (2 tbsp), light rice vinegar (3 tbsp), brown sugar (1 tbsp), sambal oelek (1 tsp), glutamate (1 tsp / alternatively 1 Teaspoon instant chicken broth) and lemon juice (2 strong dashes). Add the corn and glass noodles, simmer / cook for 5 – 6 minutes and finally thicken with the tapioca starch (2 tbsp) dissolved in a little cold water. Pour the soup into soup bowls and serve sprinkled with chives.
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