← All recipes

🍝 Light Asian Vegetable Noodle Soup

109 kcal · 30 min · 4 servings

Ingredients

• 50 g glass noodles
• 4 dried shiitake mushrooms
• 1 green chili pepper
• 1 piece of fresh ginger the size of a walnut
• 2 garlic cloves
• 0.5 red bell pepper
• 0.5 bunch spring onions
• 1 small zucchini
• 50 g snow peas
• 70 g bean sprouts
• 1 l vegetable broth
• 2 tbsp fish sauce
• 1 tbsp rice vinegar
• pepper (from a grinder)
• soy sauce
• Thai basil

Instructions

1. 1. Place the glass noodles in a large bowl.
2. 2. Cover the noodles generously with warm water.
3. 3. Place the shiitake mushrooms in a separate bowl.
4. 4. Cover the mushrooms generously with warm water as well.
5. 5. Let both ingredients soften in the water.
6. 6. Wash the chili pepper under running water.
7. 7. Remove the stem of the chili.
8. 8. Remove the white inner membranes of the chili.
9. 9. Slice the chili into thin rings.
10. 10. Peel the ginger.
11. 11. Peel the garlic.
12. 12. Mince the ginger very finely.
13. 13. Mince the garlic very finely.
14. 14. Wash the remaining vegetables.
15. 15. Cut the bell pepper into thin strips.
16. 16. Cut the spring onions into diagonal slices.
17. 17. Cut the zucchini into sticks.
18. 18. Cut the snow peas diagonally in half or thirds.
19. 19. Rinse the bean sprouts under cold water.
20. 20. Bring the broth to a boil in a pot.
21. 21. Add the chili pepper to the boiling broth.
22. 22. Add the ginger to the broth.
23. 23. Add the garlic to the broth.
24. 24. Add the fish sauce to the broth.
25. 25. Add the rice vinegar to the broth.
26. 26. Add the pepper to the broth.
27. 27. Remove the stems from the shiitake mushrooms.
28. 28. Slice the mushroom caps into thin strips.
29. 29. Add the mushroom strips to the broth.
30. 30. Add the rest of the prepared vegetables to the broth.
31. 31. Let the soup simmer gently over medium heat for 5 minutes.
32. 32. Drain the glass noodles.
33. 33. Cut the glass noodles into bite-sized pieces using kitchen scissors.
34. 34. Add the glass noodles to the soup.
35. 35. Add the bean sprouts to the soup.
36. 36. Bring the soup back to a brief boil.
37. 37. Season the soup to taste with soy sauce.
38. 38. Serve the soup in bowls.
39. 39. Garnish the soup with Thai basil.
40. 40. Serve the soup.

Nutrition per serving

• kcal: 109
• Protein: 5 g · Fett/Fat: 1 g · Carbs: 19 g