Spicy pak choi noodle soup

Ingredients for 2 servings:

• 200 g rice noodles, wide
• 1,200 ml vegetable broth
• 2 baby pak choi
• 1 bell pepper(s), red
• 1 bunch of spring onions
• 4 garlic cloves
• 2 tsp five-spice powder
• 1 tsp coriander powder
• 1 tsp ginger powder
• ½ tsp cayenne pepper
• 300 g mushrooms, brown
• 4 tbsp soy sauce
• 2 tbsp white wine vinegar
• 1 tbsp maple syrup
• 1 tsp smoked paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

with smoky marinated mushrooms

Slice the mushrooms and place them in a bowl. Mix the marinade ingredients. Mix them into the mushrooms and marinate for at least 30 minutes. Slice the bok choy into strips and set the green part aside. Slice the spring onions as well. Add the white part to the white part of the bok choy and set the green part aside. Finely dice the garlic and add it to the white part of the bok choy and the spring onions. Slice the bell peppers and add them as well. Heat a little oil in a large pot and cook the mushrooms and marinade until the mushrooms have absorbed all the liquid. Add the white part of the bok choy, the white part of the spring onions, the bell peppers, and the garlic to the pot and sauté briefly. Stir in the spices and sauté for 1 minute. Deglaze with the vegetable stock and simmer for 10 minutes. Add the noodles and cook for 10 minutes, then add the green part of the bok choy after 5 minutes. Finally, divide the noodles and soup between two bowls and top with the green part of the spring onions. If desired, garnish the bowls with chopped cilantro and chopped peanuts.