Asian vegetable soup
easy
40 mins
40 mins
Ingredients
- 20 g Mu-Err Mushrooms
- 1 (approx. 10 g) walnut-sized piece of ginger
- 275 g Chicken filet
- 2 TABLESPOONS Oil
- 2 (400 g each) Glasses of vegetable stock
- 4 TABLESPOONS Soy sauce
- 2 red peppers (about 200 g each)
- 1 collar (200 g) Spring onion
- 40 g Glass noodles
- 150 g frozen peas
- 25 g Cornstarch
Directions
- 1
Soak mushrooms in cold water. Peel and finely chop the ginger. Wash the chicken meat. Heat oil in a pot and fry 2/3 of the ginger in it. Pour the stock and add the soy sauce.
- 2
Cook the chicken meat for about 15 minutes. Clean, wash and dice the peppers. Clean, wash and cut spring onion into rings. Wash mushrooms thoroughly, drain and cut into small pieces.
- 3
Browd glass noodles with boiling water and let them drain. Remove the chicken meat from the stock. Cook the peas, peppers, spring onion and mushrooms for about 7 minutes in the broth. Cut the chicken meat into slices.
- 4
Stir starch and a little water until smooth. Take the vegetables out of the stock and add starch to the stock. Bring to the boil while stirring constantly. Season to taste with soy sauce. Add meat and vegetables again. Bring to the boil again, arrange on plates and serve sprinkled with the remaining ginger.
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