🍝 Asian Vegetable Noodle Soup

Name: Asian Vegetable Noodle Soup
Total time: 30 min
Yield: 4 servings
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)

332 kcal · 30 min · 4 servings

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

Nutrition per serving

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