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🍝 Light Asian-style noodle and vegetable soup

153 kcal · 30 min · 4 servings

Ingredients

• 2 dried shiitake mushrooms
• 10 g glass noodles
• 1 green bell pepper
• 1 red bell pepper
• 100 g tofu
• 100 g bean sprouts
• 2 eggs
• 2 tbsp cornstarch
• 2 tbsp chives
• 4 tbsp rice vinegar
• 4 tbsp soy sauce
• pepper (from the mill)
• 2 tsp chili paste

Instructions

1. 1. Pour boiling water over the mushrooms.
2. 2. Let the mushrooms soak for 30 minutes.
3. 3. Place the glass noodles in a bowl of cold water.
4. 4. Let the glass noodles soften for 10 minutes.
5. 5. Wash the bell peppers thoroughly.
6. 6. Cut the bell peppers into quarters.
7. 7. Remove the core and seeds from the pepper quarters.
8. 8. Slice the cored peppers into thin strips.
9. 9. Cut the tofu into thin strips.
10. 10. Rinse the bean sprouts under running water.
11. 11. Let the bean sprouts drain well in a colander.
12. 12. Drain the soaking water from the mushrooms.
13. 13. Remove the tough stems from the mushrooms.
14. 14. Slice the mushroom caps into thin strips.
15. 15. Remove the glass noodles from the water.
16. 16. Drain the glass noodles.
17. 17. Cut the glass noodles into pieces about 2 cm long using scissors.
18. 18. Pour all sauce ingredients into a small bowl.
19. 19. Whisk the sauce ingredients together well.
20. 20. Adjust the seasoning of the sauce to your taste.
21. 21. Beat the eggs in a separate bowl.
22. 22. Whisk the eggs until they are creamy and well beaten.
23. 23. Fill a pot with about 750 ml of water.
24. 24. Bring the water in the pot to a boil.
25. 25. Add the pepper strips to the boiling water.
26. 26. Add the bean sprouts to the pot.
27. 27. Add the glass noodles to the pot.
28. 28. Add the tofu strips to the pot.
29. 29. Cook the vegetables and noodles for 2 minutes over medium heat.
30. 30. Mix the cornstarch with 250 ml of cold water in a small bowl.
31. 31. Stir the starch-water mixture into the hot soup.
32. 32. Bring the soup back to a boil briefly.
33. 33. Let the soup thicken until the sauce is creamy.
34. 34. Remove the pot from the heat.
35. 35. Stir the beaten eggs slowly and gradually into the hot soup.
36. 36. Pour the prepared sauce into the soup.
37. 37. Season the soup to taste.
38. 38. Serve the soup garnished with fresh chives.

Nutrition per serving

• kcal: 153
• Protein: 11 g · Fett/Fat: 5 g · Carbs: 15 g