🍲 Spicy and sour Asian vegetable soup

Name: Spicy and sour Asian vegetable soup
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g rice noodles; 2 carrots; 100 g peas (frozen); 150 g shiitake mushrooms; 100 g oyster mushrooms; 2 red chili peppers; 4 pickled corn cobs (jar); 100 g bean sprouts; 150 g bamboo shoots (jar); 1.5 cm fresh ginger; 1 stalk lemongrass; 400 g tofu (plain); soybean oil; 800 ml poultry broth; 50 ml rice vinegar; 2 eggs; dark soy sauce; coriander leaves (for garnish)

385 kcal · 30 min · 4 servings

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Ingredients

150 g rice noodles
2 carrots
100 g peas (frozen)
150 g shiitake mushrooms
100 g oyster mushrooms
2 red chili peppers
4 pickled corn cobs (jar)
100 g bean sprouts
150 g bamboo shoots (jar)
1.5 cm fresh ginger
1 stalk lemongrass
400 g tofu (plain)
soybean oil
800 ml poultry broth
50 ml rice vinegar
2 eggs
dark soy sauce
coriander leaves (for garnish)

Instructions

1. Place the noodles in a bowl and pour hot water over them.
2. Let the noodles soak for about 7 minutes.
3. Drain the water and rinse the noodles with cold water to stop the cooking process.
4. Drain the noodles well and cut them into small pieces using kitchen scissors.
5. Peel the carrots and cut them into thin matchsticks.
6. Let the peas thaw.
7. Slice the mushrooms into slices or strips.
8. Wash the chilies and cut them in half lengthwise.
9. Remove the seeds from the chilies and chop them finely.
10. Drain the corn and cut it into thin slices.
11. Rinse the bean sprouts briefly under running water.
12. Also drain the bamboo shoots well.
13. Peel the ginger and chop it finely.
14. Clean the lemongrass and remove the outermost hard layer.
15. Cut the tofu into small cubes.
16. Heat oil in a pot and fry the tofu cubes briefly and vigorously.
17. Add the chopped chilies, lemongrass, and ginger to the pot.
18. Let the aromatics sweat briefly.
19. Mix the remaining prepared vegetables with the tofu mixture.
20. Deglaze the mixture with the vegetable broth.
21. Add the vinegar.
22. Let the soup simmer on low heat for about 20 minutes.
23. Whisk the eggs with a little soy oil in a separate bowl.
24. Slowly stir the beaten eggs into the hot soup using a fork.
25. Let the eggs set briefly in the soup.
26. Finally, season the soup to taste with soy sauce.
27. Divide the prepared noodles among individual bowls.
28. Pour the hot soup over the noodles.
29. Garnish the soup with fresh coriander leaves and serve.

Nutrition per serving

kcal: 385
Protein: 23 g · Fett/Fat: 14 g · Carbs: 49 g