1 tsp of fresh coriander finely chopped, half a leek
1 litre of vegetable stock
Cut the spring onions into 1 cm pieces. Wash the carrots, halve them and cut them into thin slices. Wash the leek, halve it lengthways and cut it into stripes. Remove the Mu Err mushrooms from the water and chop them finely along with the garlic. Heat the wok oil in a wok and lightly braise garlic, chilies and spring onions for a minute.
Add carrots, leek, bean sprouts and Mu Err mushrooms and allow the mixture to braise for a minute. Pour in the vegetable stock and bring to the boil. Season the soup with soy sauce and fresh coriander. Add the fine Chinese noodles to the soup and let the mixture simmer for 4-5 minutes.
4,5 Sterne auf der Grundlage von
Veröffentlicht am: 31. 01 2016
Add shrimps for a finer vegetable soup! A perfect taste supplement.