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...
- Serves: 4 persons
Ingredients
- 500g carrots, sliced diagonally
- 2red onions, sliced
- 2l water
- 4–5 EL whiskey
- 2EL soya sauce
- 1EL Yamaki soup base
- 2makrut lime leaves
- ½star anise
- 6cubeb pepper
- 2Stängel lemongrass, quartered
- 1Zweige rosemary
- 1Zweige sage
- 1thumb-size piece fresh ginger, sliced
- 1thumb-size piece fresh turmeric, sliced
- 2TL peanut oil
- ½Chinese cabbage, thinly sliced
- 2pak choi, sliced
- 125g baby corn, quartered
- 200g bean sprouts
- 2chillies, finely sliced, to serve
- 1Packung rice noodles
- peanut oil
- salt
- 125mushrooms (ideally shiitake), sliced
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. See photos of how to prepare the soup in the photo gallery.