Asian Vegetable Noodle Soup

Ingredients

• 2 dried shiitake mushrooms
• 10 g glass noodles
• 1 green bell pepper
• 1 red bell pepper
• 100 g tofu
• 100 g bean sprouts
• 2 Eggs
• 2 tbsp Cornstarch
• 2 tbsp chopped chives
• 4 tbsp Rice vinegar
• 4 tbsp soy sauce
• pepper (ground)
• 2 tsp Chili paste

Instructions

1. 1.

   Pour boiling water over the mushrooms and let them soak for about 30 minutes. Soak the glass noodles in cold water for 10 minutes.

2. 2.

   Clean, wash, quarter, seed, and slice the bell peppers into thin strips. Slice the tofu into thin strips as well. Rinse the bean sprouts and drain.

3. 3.

   Drain the soaked mushrooms, remove the stems, and cut them into thin strips. Drain the glass noodles and cut them into about 2 cm pieces with scissors.

4. 4.

   Bring about 750 ml water to a boil in a pot, add the bell peppers, bean sprouts, glass noodles, and tofu, and cook for about 2 minutes over medium heat. Whisk the cornstarch with 250 ml cold water until smooth, stir it into the soup, bring to a boil, and let thicken.

5. 5.

   Whisk all sauce ingredients in a bowl and season to taste.

6. 6.

   Beat the eggs thoroughly.

7. 7.

   Remove the pot from the heat and gradually stir in the beaten eggs. Season with the sauce and sprinkle chopped chives before serving.