Asian Noodle Soup with Vegetables

Step 1

Cut the pepperoncini into thin strips. Cut lemongrass and ginger into thin strips.

Step 2

Rinse the scallion, rinse and peel the peppers and carrots and cut everything into about 8 cm (approximately 3 1/4 inch) long thin strips.

Step 3

Pour 1 liter (approximately 1 quart) of boiling water over noodles in a bowl.

Step 4

Sauté the peppers, carrot, ginger and lemongrass in hot oil in a pan.

Step 5

Deglaze with vinegar and 900 ml (approximately 3 3/4 cup) broth. Boil.

Step 6

Add the scallion and pepper strips.

Step 7

Stir the remaining broth with the cornstarch until smooth and stir into the soup.

Step 8

Simmer about 5 minutes.

Step 9

Drain the pasta through a seive and add to the soup.

Step 10

Season with soy sauce and pepper.

Step 11