Asian Shiittake pot

Name: Asian Shiittake pot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Carrots; 20 g fresh ginger; 1 collar Spring onions; 125 g small corn calves (in the Asia shop); 200 g Shiitake mushrooms; 2 TABLESPOONS Oil; 1 l Vegetable broth (instant); 200 g Asian wheat noodles; 7-10 Tbsp Salt; 150 g cooked prawns; 7-10 Tbsp Soy sauce; 7-10 Tbsp Sambal Oelek; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Carrots
20 g fresh ginger
1 collar Spring onions
125 g small corn calves (in the Asia shop)
200 g Shiitake mushrooms
2 TABLESPOONS Oil
1 l Vegetable broth (instant)
200 g Asian wheat noodles
7-10 Tbsp Salt
150 g cooked prawns
7-10 Tbsp Soy sauce
7-10 Tbsp Sambal Oelek
7-10 Tbsp Parsley

Directions

1
Peel the carrots and cut them into small sticks. Peel ginger and dice finely. Clean and wash the spring onions and cut them into diagonal pieces. If necessary, clean and wash the corn cobs and cut them roughly into pieces.
2
Clean the shiitake mushrooms, cut off the stem and carve the head crosswise at the top. Heat oil in a pot. Steam carrots, ginger, spring onions, corn on the cob and mushrooms. Add stock, bring to the boil and simmer for 5 minutes.
3
Cook the pasta in boiling salted water for about 5 minutes. Pour noodles onto a sieve, drain and add to the soup. Add prawns. Season shiitake pot with soy sauce and sambal oelek. Serve garnished with parsley.