Glass Noodle Soup with Corn and Shiitake Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
- Ingredients
- 50 grams Glass noodles
- 1 stalk Leeks
- 2 carrots
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- 75 grams fresh shiitake mushrooms
- 200 grams Corn (canned)
- 2 Tbsps sesame oil
- 1 dried Peperoncino
- 800 milliliters Vegetable broth
- salt
- light soy sauce (to taste)
- Rice wine vinegar (to taste)
Preparation steps
1.
Place noodles in a bowl, add boiling water and leave for 10-15 minutes to soak.
2.
Rinse and dry leek and cut into fine strips. Peel carrots, garlic and ginger. Cut carrots into fine julienne and finely chop garlic and ginger. Clean mushrooms and cut into thin slices. Drain corn well.
3.
Heat oil in a wok and sauté garlic and ginger briefly. Add the rest of the vegetables (except corn) and sauté for 1-2 minutes. Add crushed peperoncini. Add broth. Season with salt and simmer for 10 minutes on medium heat. Drain noodles and cut into small pieces with kitchen shears. Add corn and noodles to the soup and heat through. Add soy sauce and vinegar to taste. Pour into preheated bowls and serve.
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