Asian spring soup

Name: Asian spring soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 walnut-sized piece of ginger; 2 Garlic cloves; 2 Chillies; 2 Sticks of lemongrass; 1,5 l Vegetable broth (instant); 100 g Sweet peas; 250 g Carrots; 1 red pepper; 200 g Rice ribbon noodles; 7-10 Tbsp Salt; 250 g Tofu Nature; 1 TABLESPOON Sesame Oil; 7-10 Tbsp Pepper; 2 Spring onions; 7-10 Tbsp Coriander

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 walnut-sized piece of ginger
2 Garlic cloves
2 Chillies
2 Sticks of lemongrass
1,5 l Vegetable broth (instant)
100 g Sweet peas
250 g Carrots
1 red pepper
200 g Rice ribbon noodles
7-10 Tbsp Salt
250 g Tofu Nature
1 TABLESPOON Sesame Oil
7-10 Tbsp Pepper
2 Spring onions
7-10 Tbsp Coriander

Directions

1
Peel and slice the ginger and garlic. Clean, wash and cut the chillies into pieces. Clean lemongrass, cut into pieces and pound a little. Bring prepared ingredients and broth to the boil in a pot.
2
Cover and let it simmer for about 15 minutes. In the meantime, wash, drain and cut the sugar snap peas into pieces. Peel, wash and cut carrots into very thin strips. Clean, wash and cut the peppers into very thin strips.
3
Remove the lemon grass. Add sugar snap peas to the stock and cook covered for 3-5 minutes. Prepare pasta in boiling salted water according to package instructions. Cut the tofu into cubes. Heat oil in a pan.
4
Fry the tofu for 2-3 minutes while turning it, season with salt and pepper. Clean and wash spring onions and cut into rings. Add the carrots, spring onions, peppers and tofu to the stock and cook for 1-2 minutes.
5
Drain the noodles, rinse briefly with cold water and add to the soup. Season soup with salt and pepper, arrange and garnish with coriander.