🍝 Quick Asian Vegetable Soup with Noodles

Name: Quick Asian Vegetable Soup with Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Chinese egg noodles; 200 g green Thai asparagus; 1 small eggplant (thin); 1 small yellow zucchini; 1 stalk leek; 1 carrot; 0.25 head celery; 1 handful spinach (fresh); 3 tbsp sesame oil; 4 kaffir lime leaves; chives (fresh); 2 sprigs cilantro; 600 ml vegetable broth; 1 tbsp fish sauce; 2 tbsp oyster sauce; 2 tbsp light soy sauce; 20 ml plum wine; salt; pepper

289 kcal · 30 min · 4 servings

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Ingredients

150 g Chinese egg noodles
200 g green Thai asparagus
1 small eggplant (thin)
1 small yellow zucchini
1 stalk leek
1 carrot
0.25 head celery
1 handful spinach (fresh)
3 tbsp sesame oil
4 kaffir lime leaves
chives (fresh)
2 sprigs cilantro
600 ml vegetable broth
1 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp light soy sauce
20 ml plum wine
salt
pepper

Instructions

1. Cook the egg noodles exactly according to the package instructions.
2. Wash the asparagus and cut off 2 to 3 centimeters from the bottom end.
3. Cut the remaining asparagus into pieces 3 to 4 centimeters long.
4. Wash the eggplant and remove the stem base.
5. Cut the eggplant into half slices.
6. Lightly sprinkle the eggplant slices with salt.
7. Wash the zucchini and cut it lengthwise into quarters.
8. Slice the zucchini quarters.
9. Clean the leek and remove the dark green top end.
10. Cut the remaining part of the leek into rings.
11. Peel the carrot and slice it.
12. Wash and peel the celery.
13. Cut the celery into bite-sized pieces.
14. Wash the spinach and remove the thick stems.
15. Heat the oil in a wok.
16. Add the celery, carrots, and eggplant to the wok.
17. Fry the vegetables while stirring constantly.
18. Add the leek to the wok.
19. Add the asparagus and zucchini.
20. Continue frying everything while stirring constantly.
21. Deglaze the vegetables with wine.
22. Pour in the broth.
23. Add the lime leaves to the soup.
24. Bring the soup to a vigorous boil.
25. Add some coriander.
26. Season the soup with soy sauce to taste.
27. Season the soup with oyster sauce to taste.
28. Season the soup with fish sauce to taste.
29. Add the noodles along with the spinach to the soup.
30. Heat everything once more.
31. Distribute the soup onto small plates.
32. Garnish the soup with chives and fresh coriander.
33. Serve the soup.

Nutrition per serving

kcal: 289
Protein: 12 g · Fett/Fat: 10 g · Carbs: 36 g