Asian rice noodle soup with vegetables and sprouts
warming soup with rice noodles and lots of vegetables, flavoured with Asian spices and fresh sprouts
Servings: 4 people
Ingredients
- ¼ onion chopped
- ½ tsp curcuma powder
- ½ tsp curry powder
- pepper and salt
- 1 carot
- 1 zucchini
- ½ red bell pepper
- ½ yellow bell pepper
- 10 g ginger chopped or ginger powder
- 10 drops tabasco
- 30 g soy sauce
- 20 g sweet soy sauce or 1 tsp sugar
- 1,5 l vegetable broth
- 130 g rice noodles
- 60 g sprouts
Instructions
- Cut the bell peppers into thin and long strips. With a peeler take the carot and zucchini and peel it until there is nothing left anymore. With this method you get perfect thin strips.
- Fry the chopped onion with curcuma and curry in a saucepan over medium heat in olive oil. Then add the vegetable strips, salt and pepper and fry for another 5 minutes.
- Deglaze with 50 ml water and let it boil down again. Repeat this process three times to enhance the aromas.
- Finally deglaze with 1.5l vegetable stock, season with chopped ginger, tabasco, soy sauce and sweet soy sauce. Let everything boil down for another 5 minutes, then add the rice noodles. Cook for another 4 minutes.
- Boil or steam the sprouts for 1 minute.
- Enjoy the soup together with the sprouts.
