Asian Vegetable Noodle Soup
- 50 grams Glass noodles
- 4 dried Tongu mushrooms
- 1 green chile pepper
- 1 walnut sized piece fresh ginger
- 2 garlic
- ½ Red Bell pepper
- ½ bunch scallions
- 1 small zucchini
- 50 grams Snow peas
- 70 grams Mung bean sprouts
- 1 liter Vegetable broth
- 2 tablespoons Fish sauce
- 1 tablespoon Rice vinegar
- freshly ground peppers
- soy sauce
- Thai basil
Soak the glass noodles in a bowl of warm water to cover by several inches and soak the mushroom in a separate bowl of warm water.
Risne the chile, halve, remove the seeds and white ribs and cut into thin rings. Peel and finely chop the ginger and garlic.
Rinse and peel vegetables. Cut the peppers into thin strips, scallions into rings, and the zucchini into strips. Remove the strings from the snow peas and halve crosswise. Rinse the mung bean sprouts in cold water.
In a saucepan, bring the broth to a boil along with the chile and ginger.
Stir in the garlic, fish sauce, rice vinegar and pepper.
Lift the mushrooms from their soaking liquid and remove the stems. Cut the caps into narrow strips, and add to the broth with all the vegetables except the mung bean sprouts. Simmer over medium heat for 5 minutes.
Drain glass noodles and chop with scissors. give with the bean sprouts in the soup and let it boil briefly. Add the mung bean sprouts. Season with soy sauce. Serve in bowls garnished with Thai basil.