Vegetable and Rice Noodle Soup

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...

Ingredients

• 500 g carrots, sliced diagonally
• 2 red onions, sliced
• 2 l water
• 4 –5 EL whiskey
• 2 EL soya sauce
• 1 EL Yamaki soup base
• 2 makrut lime leaves
• 0.5 star anise
• 6 cubeb pepper
• 2 Stängel lemongrass, quartered
• 1 Zweige rosemary
• 1 Zweige sage
• 1 thumb-size piece fresh ginger, sliced
• 1 thumb-size piece fresh turmeric, sliced
• 2 TL peanut oil
• 0.5 Chinese cabbage, thinly sliced
• 2 pak choi, sliced
• 125 g baby corn, quartered
• 200 g bean sprouts
• 2 chillies, finely sliced, to serve
• 1 Packung rice noodles
• peanut oil
• salt
• 125 mushrooms (ideally shiitake), sliced

Steps

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