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🍽️ Hearty Vegetable Noodle Soup with Egg

214 kcal · 30 min · 4 servings

Ingredients

• 100 g shallots
• 3 garlic cloves
• 1 piece ginger (approx. 3cm)
• 200 g pak choi
• 200 g mixed vegetables (at your choice e.g. carrots, radish, etc.)
• 2 red chili peppers
• 150 g Chinese egg noodles
• 1 tbsp oil
• 1.5 l vegetable broth
• 1 tbsp sweet soy sauce
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 1 handful fresh bean sprouts

Instructions

1. 1. Peel the shallots, garlic, and ginger.
2. 2. Finely chop all three ingredients.
3. 3. Wash the vegetables under running water.
4. 4. Remove any tough or inedible parts.
5. 5. Cut the vegetables into small, bite-sized pieces, strips, or slices.
6. 6. Halve the chili lengthwise.
7. 7. Remove the seeds from the chili.
8. 8. Cut the chili into small cubes.
9. 9. Cook the noodles in salted water until al dente.
10. 10. Follow the cooking time on the package.
11. 11. Heat the oil in a large pot.
12. 12. Add the chili, shallots, garlic, and ginger to the pot.
13. 13. Sauté these ingredients briefly.
14. 14. Add the firmer vegetables, such as carrots and radish.
15. 15. Sauté the vegetables for 5 minutes.
16. 16. Add the remaining vegetables, like pak choi.
17. 17. Sauté everything for another 3 minutes.
18. 18. Deglaze the ingredients with the vegetable broth.
19. 19. Season the soup with soy sauce.
20. 20. Add sweet soy sauce.
21. 21. Finish the soup with fish sauce.
22. 22. Divide the cooked noodles among the soup bowls.
23. 23. Pour the hot soup over the noodles.
24. 24. Sprinkle fresh bean sprouts over the finished soup.

Nutrition per serving

• kcal: 214
• Protein: 9 g · Fett/Fat: 5 g · Carbs: 33 g