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🍲 Quick Asian Noodle Soup

150 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 1 L
• salt pinch
• pepper, black ground pinch
• cinnamon pinch
• soup noodles 100 g
• organic limes 1 pc.
• Pak Choi 1 pc.
• pepper, red 1 pc.
• spring onions 1 bunch
• garlic cloves 1 pc.
• ginger, fresh 10 g
• coriander, fresh 20 g
• soy sauce 4 tbsp

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Season the broth generously with salt, pepper, and cinnamon.
3. 3. Add the noodles to the boiling broth and cook for about 5 minutes until al dente (firm to the bite).
4. 4. Keep the soup warm with the lid on.
5. 5. Wash the lime thoroughly under running water.
6. 6. Cut the lime in half.
7. 7. Squeeze the juice from one half of the lime.
8. 8. Slice the other half of the lime into thin rounds.
9. 9. Wash the pak choi thoroughly.
10. 10. Finely chop the stems of the pak choi.
11. 11. Slice the leaves of the pak choi into thin strips.
12. 12. Halve the bell pepper and remove the inside with the seeds.
13. 13. Cut the bell pepper into small cubes.
14. 14. Wash the spring onions thoroughly.
15. 15. Trim the ends of the spring onions.
16. 16. Slice the spring onions into thin rings.
17. 17. Peel the garlic and the ginger.
18. 18. Finely chop the garlic and the ginger.
19. 19. Distribute the prepared vegetables onto four bowls.
20. 20. Pour the hot broth and noodles over the vegetables.
21. 21. Let the soup steep for three to five minutes.
22. 22. Wash the cilantro thoroughly.
23. 23. Shake the cilantro dry.
24. 24. Remove the thick stems from the cilantro.
25. 25. Pluck the leaves from the cilantro.
26. 26. Season the soup with soy sauce and the lime juice.
27. 27. Garnish the soup with the lime slices.
28. 28. Sprinkle the cilantro leaves over the soup.
29. 29. Enjoy your meal!

Nutrition per serving

• kcal: 150
• Protein: 4 g · Fett/Fat: 2 g · Carbs: 28 g