Spicy Asian-style noodle soup

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 300 g mushrooms, brown
• 2 stalk(s) leeks
• 125 g noodles (e.g. chow mein or glass noodles)
• 1 ½ liters of broth
• 2 tbsp soy sauce, dark
• 2 tbsp oil, neutral
• e.g. salt and pepper
• e.g. paprika powder
• 1 tsp chili pepper(s), dried, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with mushrooms, leeks and minced meat

Slice the mushrooms and cut the leeks into rings about 0.5 cm wide. Heat the oil in a large soup pot and sauté the meat and mushrooms. Once the water has boiled away and the meat and mushrooms have taken on some color, season with salt, pepper, paprika, and about 1 teaspoon (depending on how hot you like it) of dried chili. Add the sliced ​​leeks and sauté. Pour in the stock and soy sauce. Let the whole thing simmer for about 15 minutes, until the leeks are soft. Then add the Asian noodles. The chow mein noodles only need to simmer for about 4 minutes; for other noodles, cook until they are soft. If the soup becomes too thick because of the noodles, simply add a little stock and adjust the seasoning if necessary.