Asian Vegetable Noodle Soup

Ingredients

• 0.5 package frozen ramen noodles (Asian store)
• 600 ml chicken broth
• 40 g shiitake mushrooms (fresh)
• 2 chili peppers (halved, seeded)
• 60 g soy sprouts
• 3 tbsp Rice vinegar
• 1 tbsp soy sauce
• 1 tbsp Cornstarch
• 2 tsp sesame oil
• 50 g spring onions (chopped)
• 70 g papaya fruit meat (diced)
• 60 g tofu (natural, diced)

Instructions

1. 1.

   Bring the chicken broth to a boil with shiitake mushrooms, chili peppers, soy sprouts, rice vinegar and soy sauce. Stir in a small amount of water‑mixed cornstarch to lightly thicken.

2. 2.

   Add the frozen ramen noodles to the boiling soup and cook for about 30 seconds while stirring. Add spring onions, papaya cubes and tofu, let simmer for about 2 minutes, stir in sesame oil, season with soy sauce and serve.