John Myers
Contents
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Ingredients
- 1 Chilli pepper
- 20 g Ginger
- 1,5 tbsp Toasted sesame oil
- 750 ml Vegetable broth
- 100 g Rice noodles
- 100 g Thai asparagus
- 3 Spring onions fresh
Instructions
- Peel the ginger, cut the chilli pepper in half, remove the kernels if necessary. Cut the chili and ginger into fine strips. Heat half a tablespoon of sesame oil in a saucepan, fry the chilli and ginger in it lightly. Pour the vegetable stock and bring to the boil.
- Add rice noodles and simmer gently for about 2 minutes.
- Cut off the woody ends of the Thai asparagus and halve the asparagus stalks, add the asparagus to the soup and simmer for another 3-4 minutes. Season to taste with sesame oil.
- Clean the spring onions and cut into rings as thin as possible. Spread hot Asian noodle soup with Thai asparagus on plates and serve sprinkled with spring onions.
Nutrition
Serving: 100gCalories: 90kcalCarbohydrates: 10gProtein: 0.8gFat: 5.2g
