Noodle soup

Noodle soup

Total: 20 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 281 kcal
, Fat: 10 g
, Carbohydrate: 32 g
, Protein: 14 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To sauté

1 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, squeezed
100 g shiitake mushrooms, cut into strips
1 red chilli, deseeded, cut into thin rings
1 stick lemongrass , core finely chopped
4 kaffir lime leaves (Thai-Kit)

To prepare the soup

1 ⅕ litres vegetable bouillon
3 tbsp soy sauce
150 g noodles (e.g. Sen Mee)
100 g Chinese cabbage, cut into thin slices
4 hard-boiled eggs, cut in half
1 bunch coriander, leaves torn off
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How it's done

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To sauté

Heat the oil in a pan. Sauté the onion and all the other ingredients up to and including the kaffir lime leaves for approx. 3 mins.

To prepare the soup

Pour in the stock and soy sauce, bring to the boil. Add the noodles and Chinese cabbage, cook for approx. 3 mins. until just al dente. Plate up the soup, top with the eggs and coriander.

Good to know
Note: Ramen noodles are available from larger Coop supermarkets and speciality Asian stores. Use Chinese noodles instead.

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