Asian Vegetable Noodle Soup

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Asian Vegetable Noodle Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 20 min.
Ready in

Ingredients

for
4
Ingredients
120 grams
Glass noodles (or other thin noodles)
800 milliliters
1
2
1
small white eggplant
1 piece
Pumpkin (such as Hokkaido)
½
yellow Paprika
½
green Paprika
150 grams
China mushroom (such as Mu-Err)
100 grams
Ham (cut into strips as desired)
light Soy sauce

Preparation steps

1.

Cook cellophane noodles according to package directions, drain, rinse with cold water and drain. Boil vegetable broth in a large pot with chile pepper and kaffir lime leaves. Rinse eggplant, trim and cut into cubes. Cut pumpkin in 1-2 cm (approximately 1/2 inch) sized pieces. Add eggplant and pumpkin to the pot and cook for about 10 minutes.

2.

Cut bell peppers into small cubes. Trim mushrooms and cut into bite-size pieces. Add remaining vegetables to the pot and cook for about 5 minutes over low heat. Add ham and noodles and serve the soup seasoned with lime juice and soy sauce.