Spicy Spicy China Soup

general preparation

1. Cut the spring onion into rings – finely dice the paprika – finely chop the chilli – finely grate the carrots and celery – bring the vegetable stock to a boil – stir the china flour with a little water until smooth

preparation

1. Season the simmering vegetable broth with soy sauce, sweet chilli sauce and rice vinegar, as well as a little salt and a pinch of sugar – add the noodles and cook until soft – at the end of the cooking time add the Chinese flour mixed with water and bring to the boil again until the soup is nice and translucent
2. Meanwhile, roast the spring onions, paprika and chilli in a little rapeseed oil – finally add the carrots and celery grater and roast for a short time (the vegetables should still have a “bite”) – now add the vegetables to the soup and, if necessary, add rice vinegar and sweetener again Season the chilli sauce to taste

TIP about the Chinese flour

1. Anyone who knows the real chinese soups knows that they should be almost jelly-like – this is not possible with our european sauce binders – in the china shop you can get special flours like this to thicken and then the soup tastes perfect

TIP about the pasta

1. Glass noodles actually belong in a real china soup, but my göga doesn’t like them, so we use normal soup noodles

TIP for soup

1. Of course, a real china soup always includes tiny pieces of meat, but since I currently have to be a vegetarian, I have avoided meat (you could also use tofu cubes) you could also give an egg prick but unfortunately thought about it too late