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🍽️ Savory Glass Noodle Soup with Corn and Shiitake Mushrooms

285 kcal · 30 min · 4 servings

Ingredients

• 50 g glass noodles
• 1 stalk leek
• 2 carrots
• 1 clove garlic
• 1.5 cm fresh ginger
• 75 g fresh shiitake mushrooms
• 200 g corn (can)
• 2 tbsp sesame oil
• 1 dried chili pepper
• 800 ml vegetable broth
• salt
• light soy sauce (to taste)
• rice vinegar (as desired)

Instructions

1. 1. Place the glass noodles in a bowl.
2. 2. Pour boiling water over the noodles.
3. 3. Let the noodles soak for 10 to 15 minutes.
4. 4. Wash the leeks thoroughly.
5. 5. Remove the green tops and root ends from the leeks.
6. 6. Shake the leeks dry.
7. 7. Cut the leeks into thin strips.
8. 8. Peel the carrots.
9. 9. Peel the garlic.
10. 10. Peel the ginger.
11. 11. Cut the carrots into fine julienne strips.
12. 12. Finely chop the garlic.
13. 13. Finely chop the ginger.
14. 14. Clean the shiitake mushrooms.
15. 15. Slice the mushrooms into thin pieces.
16. 16. Drain the corn well.
17. 17. Heat the oil in a wok.
18. 18. Sauté the garlic and ginger briefly.
19. 19. Add the vegetables (except the corn) to the wok.
20. 20. Add the crushed chili peppers.
21. 21. Cook the vegetables for 1 to 2 minutes.
22. 22. Fill the soup with the broth.
23. 23. Season the soup with salt to taste.
24. 24. Simmer the soup over medium heat for 10 minutes.
25. 25. Drain the soaked noodles.
26. 26. Cut the noodles into small pieces using scissors.
27. 27. Add the noodles and corn to the soup.
28. 28. Heat the noodles in the soup.
29. 29. Season the soup with soy sauce.
30. 30. Season the soup with vinegar.
31. 31. Fill the soup into pre-warmed bowls.
32. 32. Serve the soup immediately.

Nutrition per serving

• kcal: 285
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 43 g