for 4 person

Roasted vegetables

1	onion, cut into quarters
8 cm	ginger, cut into pieces

Stock

1	cinnamon stick
3	star anise
3	cloves
1 tbsp	coriander
1 litre	vegetable bouillon
4	dried shiitake mushrooms
100 g	mushrooms
2 tbsp	rice vinegar
2 tbsp	soy sauce

Noodles

120 g	rice noodles
	water, boiling

Toppings

½ tbsp	oil, for frying
6	shiitake mushrooms, cut into slices
4	Jalapeños, cut into rings
80 g	bean sprouts
1	spring onion incl. green part, cut into rings
¼ bunch	coriander, torn into pieces
¼ bunch	peppermint, roughly chopped
a little	Thai basil
1	organic lime, cut into wedges

How it's done

Roasted vegetables

Spread the onion and ginger on a baking tray lined with baking paper.

To roast in the oven

Approx. 8 mins. in the upper half of an oven (grill) preheated to 240°C. Remove, allow to cool slightly.

Stock

Heat a large stainless steel pan, add the spices, toast until they begin to release their aroma, stirring constantly. Pour in the stock, add the roasted onion and ginger, shiitake and button mushrooms, bring to the boil, simmer for approx. 30 mins. Strain the stock, return to the pan. Add the rice vinegar and soy sauce.

Noodles

Place the noodles in a bowl, pour over boiling water and leave to absorb for approx. 10 mins., drain the noodles, divide between bowls. Pour the hot stock over the top.

Toppings

Heat the oil in a frying pan, fry the shiitake mushrooms for approx. 2 mins., remove and add to the soup. Top with the jalapeños, sprouts, spring onion and herbs. Serve with the lime wedges.

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