Few dishes can warm you up like a bowl of noodle soup. This one, from Constantin Fischer, is made with lots of crunchy fresh vegetables and is made using a Japanese stock base. It is accented with European herbs for an East-meets-West flavour.
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | carrots, sliced diagonally |
| 2 | red onions, sliced | |
| 2 | l | water |
| 4–5 | tablespoon(s) | whiskey |
| 2 | tablespoon(s) | soya sauce |
| 1 | tablespoon(s) | Yamaki soup base |
| 2 | makrut lime leaves | |
| 1/2 | star anise | |
| 6 | cubeb pepper | |
| 2 | stalk(s) | lemongrass, quartered |
| 1 | twigs | rosemary |
| 1 | twigs | sage |
| 1 | thumb-size piece fresh ginger, sliced | |
| 1 | thumb-size piece fresh turmeric, sliced | |
| 2 | teaspoon(s) | peanut oil |
| Ingredients (4 servings) | ||
|---|---|---|
| 1/2 | Chinese cabbage, thinly sliced | |
| 2 | pak choi, sliced | |
| 125 | g | baby corn, quartered |
| 200 | g | bean sprouts |
| 2 | chillies, finely sliced, to serve | |
| 1 | packet | rice noodles |
| peanut oil | ||
| salt | ||
| 125 | mushrooms (ideally shiitake), sliced | |
See photos of how to prepare the soup in the photo gallery.
