Recipe Tip: Vegetable and Rice Noodle Soup
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Few dishes can warm you up like a bowl of noodle soup. This one, from Constantin Fischer, is made with lots of crunchy fresh vegetables and is made using a Japanese stock base. It is accented with European herbs for an East-meets-West flavour.
Ingredients
- 2 teaspoon(s)peanut oil
- 500 gcarrots, sliced diagonally
- 2red onions, sliced
- 2 lwater
- 2 tablespoonsoya sauce
- tablespoonwhiskey
- 1 tablespoonYamaki soup base
- 2 stalk(s)lemongrass, quartered
- 2makrut lime leaves
- ½star anise
- 6cubeb pepper
- 1thumb-size piece fresh ginger, sliced
- 1thumb-size piece fresh turmeric, sliced
- 1 sprig(s)rosemary
- 1 sprig(s)sage
- 1 packrice noodles
- peanut oil
- 125 gbaby corn, quartered
- 125mushrooms (ideally shiitake), sliced
- 200 gbean sprouts
- ½Chinese cabbage, thinly sliced
- 2pak choi, sliced
- 2chillies, finely sliced, to serve
- salt
Instructions
Step 1
Heat the peanut oil in a large saucepan, then add the carrots and onion and cook, stirring, for 10 minutes.Step 2
Pour in the water, add the soya sauce, whiskey and Yamaki soup base and simmer for 45 minutes.Step 3
Add the lemongrass, lime leaf, star anise, cubeb pepper, turmeric, ginger, rosemary and sage. Leave all the spices to infuse for 10 minutes.Step 4
Strain the soup into a clean pan and keep it hot.Step 5
Cook the rice noodles according to the package instructions and set aside.Step 6
Heat the peanut oil in a pan and briefly fry the baby corn and mushrooms for 2 minutes. Season with salt.Step 7
Divide the rice noodles and the cooked and raw vegetables evenly among soup bowls.Step 8
Pour the hot stock over them to lightly cook them. Sprinkle over the sliced chilli to serve.Step 9
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