Vegetable soup with wheat noodles

Ingredients for 2 servings:

• 450 g water
• 1 bunch of soup vegetables
• 1 corn cob
• 2 tsp sugar, fine
• 2 m.-large Kailan (Chinese broccoli), without flowers
• 40 g carrot(s)
• 8 g vegetable stock powder
• n. B. Salt and pepper, freshly ground
• 2 pinches of nutmeg, freshly grated
• 60 g Chinese egg noodles (linguine type)
• 8 slice(s) carrot(s), from the top part
• 2 slice(s) white beer radish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A vegan starter or snack.

Halve the washed and trimmed corn cob crosswise. Heat half of the water with the sugar and cook the corn for about 20 minutes. Remove from the broth, drain well, and let cool. Use a sharp knife to separate the kernels from the cob. For the soup vegetables, wash, trim, and chop the vegetables. Simmer with the other half of the water for 20 minutes. Strain and press dry. Discard the boiled parts in a sieve. Wash the fresh kailan and separate the leaves from the stalks. Cut off 1 cm from the bottom of the stalks. Peel the area from the second leaf down. Cut the stalk crosswise into slices about 6 mm thick. Separate the thin leaf stalks from the leaves along the midrib and roughly chop the leaves. Cut the leaf stalks crosswise into pieces about 1 cm long. Keep the leaf parts separate from the stalk and stem parts. Cut off both ends of a carrot, wash, and peel it. For the vegetable garnish, coarsely grate the corresponding amount from the bottom half. To garnish, make five lengthwise notches about 3 mm deep about 5 cm from the top of the carrot and cut crosswise about 5 mm thick slices (stylized flowers). Wash the radish and peel the top part. As with the carrot, create two flowers. Bring the broth from the soup vegetables together with the corn broth, the vegetable broth powder, the corn kernels, the stalks and stems of the kailan, grated carrots, stylized flowers, and the radish flowers to a boil and simmer for 3 minutes. Add the noodles and kailan leaves and mix. Simmer for a further 2.5 minutes. Season the broth finely with salt, black pepper, and nutmeg. Ladle the finished soup into serving bowls, serve warm, and enjoy.