Vegetable and Rice Noodle Soup

Vegetable and Rice Noodle Soup

© Constantin Fischer

Vegetable and Rice Noodle Soup

Vegetable and Rice Noodle Soup

© Constantin Fischer

For the soup base

Ingredients (Serves 4)

2
teaspoon
peanut oil
500
g
carrots, sliced diagonally
2
red onions, sliced
2
l
water
2
tablespoon
soya sauce
4–5
tablespoon
whiskey
1
tablespoon
Yamaki soup base
2
stalk
lemongrass, quartered
2
makrut lime leaves
1/2
star anise
6
cubeb pepper
1
thumb-size piece fresh ginger, sliced
1
thumb-size piece fresh turmeric, sliced
1
sprigs
rosemary
1
sprigs
sage

For the soup and to serve

Ingredients (Serves 4)

1
pack
rice noodles
peanut oil
125
g
baby corn, quartered
125
mushrooms (ideally shiitake), sliced
200
g
bean sprouts
1/2
Chinese cabbage, thinly sliced
2
pak choi, sliced
2
chillies, finely sliced, to serve
salt
  • Heat the peanut oil in a large saucepan, then add the carrots and onion and cook, stirring, for 10 minutes.
  • Pour in the water, add the soya sauce, whiskey and Yamaki soup base and simmer for 45 minutes.
  • Add the lemongrass, lime leaf, star anise, cubeb pepper, turmeric, ginger, rosemary and sage. Leave all the spices to infuse for 10 minutes.
  • Strain the soup into a clean pan and keep it hot.
  • Cook the rice noodles according to the package instructions and set aside.
  • Heat the peanut oil in a pan and briefly fry the baby corn and mushrooms for 2 minutes. Season with salt. 
  • Divide the rice noodles and the cooked and raw vegetables evenly among soup bowls.
  • Pour the hot stock over them to lightly cook them. Sprinkle over the sliced chilli to serve.  

See photos of how to prepare the soup in the photo gallery.

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