A nourishing soup with noodles and shiitake mushrooms is a composition of typical Asian flavors.
Ingredients
- Vegetable broth – 1200 ml
- Spring onions – 3 pieces
- Black pepper – a pinch
- Red bell pepper – 250 g
- Fresh ginger – 1 piece
- Shiitake mushrooms – 100 g
- Soy sauce – 3 tablespoons
- Sea salt – a pinch
- Lime juice – 1 tablespoon
- Fresh coriander – 2 tablespoons
- Chow mein noodles – 150 g
- Lemongrass – 10 g
- Garlic clove – 2 pieces
Preparation
Clean the spring onions and bell pepper, remove the seeds from the bell pepper. Slice both the spring onions and bell pepper into thin strips. Clean the shiitake mushrooms and slice them thinly.
Peel and finely chop the garlic and ginger. Clean the lemongrass and cut it into pieces about 5 cm long. Bring the vegetable broth to a boil with garlic, ginger, and lemongrass, and cook covered for 5 minutes. Season with 1 tablespoon of lime juice, 2 tablespoons of soy sauce, and black pepper. Add the bell pepper and spring onions to the broth and cook for 4 more minutes.
Cook the egg noodles in boiling, salted water according to the instructions on the package. Add the shiitake mushrooms to the soup and cook for another 2 minutes. Season with soy sauce and lime juice. Drain the noodles and divide them into 4 bowls. Pour the soup over the noodles and sprinkle with torn coriander leaves.
