Asian cabbage soup

Name: Asian cabbage soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 20 g Mu Err mushrooms (dried East Asian tree mushrooms); 30 g Ginger Tuber; 2 Garlic cloves; 1 red chilli pepper; 2 Sticks of lemongrass; 1 (400 g) small head Chinese cabbage; 1/2 red, green and yellow peppers; 7-10 Tbsp 1/2 330 g glass bamboo shoots in strips; 2 TABLESPOONS Oil; 600 ml clear vegetable broth (instant); 30 g Radish sprouts; 1-2 TABLESPOONS Lime juice; 1-2 TABLESPOONS Soy sauce

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

20 g Mu Err mushrooms (dried East Asian tree mushrooms)
30 g Ginger Tuber
2 Garlic cloves
1 red chilli pepper
2 Sticks of lemongrass
1 (400 g) small head Chinese cabbage
1/2 red, green and yellow peppers
7-10 Tbsp 1/2 330 g glass bamboo shoots in strips
2 TABLESPOONS Oil
600 ml clear vegetable broth (instant)
30 g Radish sprouts
1-2 TABLESPOONS Lime juice
1-2 TABLESPOONS Soy sauce

Directions

1
Put the mushrooms in a bowl, pour boiling water over them and let them soak for at least 20 minutes. Then clean and rinse thoroughly. In the meantime, peel and finely chop the ginger and garlic.
2
Cut the chilli pepper open lengthwise, remove the seeds. Wash the pod and cut into fine rings. Clean lemon grass and cut into fine rings. Clean cabbage, remove stalk. Cut cabbage into fine strips.
3
Quarter the peppers, clean, wash and finely dice them. Drain the saplings in a sieve. Heat oil in a pot. Briefly sauté the ginger, garlic, chilli and lemongrass. Add paprika, cabbage, mushrooms and saplings and steam briefly.
4
Pour broth into the vegetables and cook over medium heat for about 20 minutes. In the meantime read out the radish sprouts. Before serving, season the soup with lime juice and soy sauce. Garnish with radish sprouts.