Noodle soup sweet and sour
very easy
40 mins
40 mins
Ingredients
- 1 pck (25 g each) dried mu-err mushrooms
- 2 red peppers
- 300 g Mushrooms
- 1 piece(s) (approx. 20 g each) Ginger
- 4 Stem/s Coriander
- 1 TABLESPOON Vegetable broth (instant)
- 1,5 Tsp Sambal Oelek
- 2 TABLESPOONS rice vinegar
- 2 TABLESPOONS Sesame Oil
- 1,5 TABLESPOONS Soy sauce
- 7-10 Tbsp Sugar
- 1 TABLESPOON Cornstarch
- 1 pck. (250 g each) thin rice noodles
Directions
- 1
Soak Mu-Err mushrooms in warm water for about 30 minutes. In the meantime clean, wash and cut the peppers into strips. Clean mushrooms, wash if necessary, then cut into slices. Peel and finely chop the ginger. Wash coriander, shake dry and pluck off the leaves.
- 2
Bring 1 l water to the boil, stir in the stock. Season with Sambal Oelek, rice vinegar, sesame oil, soy sauce and 1-2 teaspoons of sugar. Stir starch with 2 tbsp. water until smooth. Stir into the boiling soup and simmer for about 1 minute.
- 3
Drain Mu-Err mushrooms in a sieve and cut them into smaller pieces. Add all mushrooms and ginger to the soup and simmer for about 10 minutes. After about 5 minutes add paprika and cook.
- 4
Prepare the pasta with boiling water according to the instructions on the packet. Drain, quench briefly, drain. Divide the noodles into bowls. Season soup again, then pour vegetables over the noodles. Sprinkle with coriander leaves.
- 5
In Asian countries, slurping soups is part of the good manners, it is even considered a compliment. Smacking is also allowed, and small bones are simply spat on the ground. Many Chinese even smoke during (!) the meal. But beware: it is considered extremely rude to blow your nose at the table - you go to the toilet to do so.
Nutrition Facts
370 kcal
68 g
6 g
8 g
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