VEG Burnt Garlic Noodle Soup

Von Your Food Lab · 30 Min.

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Zubereitung

1. Cut the carrot into thin matchsticks, trim the French beans and slice them thinly on the diagonal, and cut the paneer into thin long strips.
2. Cut the spring onion whites finely; cut some of the green tops into 2-inch lengths for the soup and chop the rest finely for garnish. Slit the bird's eye chillies and trim the shimeji mushrooms into separate pieces.
3. Finely chop the garlic (70 g).
4. Heat 1–2 tbsp oil in a wok or deep pan over medium heat. Add the garlic and stir continuously until it turns deep golden brown.
5. Immediately add the spring onion whites and chillies and stir for 10–15 seconds to stop the garlic burning.
6. Pour in 1.5 litres of hot water. Add the stock cube, 2 tsp light soy sauce, 1/2 tsp vinegar, white pepper, sugar and salt. Stir and bring to a rolling boil.
7. Add the carrot, French beans and 100 g noodles to the boiling broth and cook on medium-high for 3–4 minutes, until the noodles soften but still have a bite.
8. Add the mushrooms and paneer and simmer for 2–3 minutes more.
9. Slowly stir in the cornflour slurry (2 tbsp cornflour mixed with 4–5 tbsp water) until the broth is light and silky, not thick.
10. Simmer for 2–3 minutes until everything is fully cooked. Taste and add salt or pepper if needed.
11. Add the 2-inch spring onion green strips, stir once and turn off the heat. Ladle into bowls and top with the chopped greens and chilli oil if you like.

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KnoblauchFrühlingszwiebelKarottePilzGrüne BohnePaneerShimeji-Pilz