Bouillon classic: Asian noodle soup
The rainy spring this May, continues to make us spend a lot of time at home. Not only will Sirocco organic teas keep you warm and cozy on rainy days, but so will our warmingly spicy Asian noodle soup, which can be prepared in a jiffy with Sirocco vegan vegetable stock. This taste-tempting, vitamin-rich dish will also keep you fit through the spring. Delight your family with a light, highly nutritious and satisfying meal!
Prepared in just 40 minutes, this Asian noodle soup is indeed taste-tempting – not only to the eye but also to the palate. See for yourself and recreate this exotic dish with Sirocco vegetable stock. Have fun and “Bon appétit”!
See for yourself and recreate this exotic dish with Sirocco vegetable stock. Have fun and “Bon appétit”!
ASIAN NOODLE SOUP
Main course for 4 persons / Preparation time approx. 40 minutes
| INGREDIENTS: | |
| 1,5 l | water |
| 1,5 tbsp | Sirocco vegetable stock |
| 1 dl | light soy sauce |
| 1 tbsp | sugar |
| 40 g | ginger |
| 2 | lemon grass stalks |
| 4 | kaffir lime leaves |
| 250 g | brown mushrooms |
| 2 | carrots |
| 250 g | ramen (Japanese noodles) |
| 100 g | baby spinach |
| 4 | soft-boiled eggs |
| 8 | coriander sprigs |
| 4 tbsp | dried roasted onions, if desired |
PREPARATION:
Bring stock, soy sauce and sugar to a boil. Thinly slide ginger and lightly crush lemon grass with the flat side of a kitchen knife, coarsely shred Kaffir lime leaves. Add everything to the stock and gently simmer for about 10 minutes.
Slice mushrooms in half, simmer in the stock for about 2 minutes, remove and reserve. Cut carrots into julienne strips, simmer in the stock for about 3 minutes, remove and reserve. Cook ramen noodles for about 2 minutes, remove and set aside.
Divide ramen noodles, mushrooms, carrots and spinach among 4 large soup bowls. Pour soup over them. Peel eggs, cut them in half and put them on top. Sprinkle with coriander and dried roasted onions.
Exclusive Sirocco tip: Finely slice 2 chili peppers into rings, boil with 1 teaspoon sugar and ¾ dl rice vinegar until the sugar has dissolved. Let cool and serve with soup.
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