Glass noodle soup with edamame

Total: 20 Min. | Active: 20 Min.
vegan
Nutritional value / people: 495 kcal
, Fat: 17 g
, Carbohydrate: 63 g
, Protein: 19 g

Ingredients

2 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

Preparation

100 g glass noodles (e.g. Mei Yang)
100 g carrots, cut into strips
100 g edamame, peeled
50 g bean sprouts
50 g cashew nuts
50 g baby spinach

Add flavour

1 lime, the whole juice
20 g vegetable bouillon powder
1 red chilli pepper, deseeded, cut into rings
1 cm ginger, grated
2 tsp miso paste

Prepare

4 dl water, boiling
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Utensils

2 preserving jars, each approx. 1 l

How it's done

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Preparation

Divide the glass noodles into the preserving jars and top with the carrots and all the ingredients up to and including the spinach.

Add flavour

Mix all the ingredients in a bowl and pour into the jars. Close the lid and chill until ready to prepare.

Prepare

Pour the water into the preserving jars and stir well with a fork. Close the lid and leave to absorb for approx. 5 mins.

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