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🍝 Asian Vegetable Noodle Soup

332 kcal · 30 min

Ingredients

• 0.5 pack Ramen noodles frozen (Asian market)
• 600 ml chicken broth
• 40 g shiitake mushrooms (fresh)
• 2 chili peppers (halved, seeded)
• 60 g bean sprouts
• 3 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tsp sesame oil
• 50 g spring onions (chopped)
• 70 g papaya flesh (diced)
• 60 g tofu (plain, diced)

Instructions

1. 1. Bring the chicken broth to a boil together with the shiitake mushrooms, chili peppers, bean sprouts, rice vinegar, and soy sauce.
2. 2. Stir the cornstarch into a little water and add it to the soup to thicken it slightly.
3. 3. Bring the soup back to a boil.
4. 4. Add the frozen ramen noodles and cook them while stirring for about 30 seconds.
5. 5. Add the spring onions, papaya cubes, and tofu to the soup.
6. 6. Let it sit for about 2 minutes.
7. 7. Stir in the sesame oil, season with soy sauce, and serve the dish.

Nutrition per serving

• kcal: 332
• Protein: 18 g · Fett/Fat: 13 g · Carbs: 35 g