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.
- 2 teaspoon(s)peanut oil
- 500 gcarrots, sliced diagonally
- 2red onions, sliced
- 2 lwater
- 2 tablespoonsoya sauce
- 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
Step 1Heat the peanut oil in a large saucepan, then add the carrots and onion and cook, stirring, for 10 minutes.
Step 2Pour in the water, add the soya sauce, whiskey and Yamaki soup base and simmer for 45 minutes.
Step 3Add the lemongrass, lime leaf, star anise, cubeb pepper, turmeric, ginger, rosemary and sage. Leave all the spices to infuse for 10 minutes.
Step 4Strain the soup into a clean pan and keep it hot.
Step 5Cook the rice noodles according to the package instructions and set aside.
Step 6Heat the peanut oil in a pan and briefly fry the baby corn and mushrooms for 2 minutes. Season with salt.
Step 7Divide the rice noodles and the cooked and raw vegetables evenly among soup bowls.
Step 8Pour the hot stock over them to lightly cook them. Sprinkle over the sliced chilli to serve.
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