Asian Vegetable Soup

Ingredients

• 25 g dried Mu-Err mushrooms
• 1 Garlic clove
• 20 g ginger (piece)
• 15 g lemongrass (about ½ stalk)
• 2 carrots
• 0.5 leek stalk
• 200 g cauliflower
• 1 red bell pepper
• 1 tbsp soy oil
• 1 l vegetable broth
• 100 g frozen peas
• 2 tsp cornstarch
• 50 g soybean sprouts
• 0.5 tsp sambal oelek
• 2 tbsp Soy sauce

Instructions

1. 1.

   Place Mu-Err mushrooms in a bowl, pour boiling water over them and let steep for 20 minutes. Meanwhile peel garlic and ginger, clean lemongrass, wash everything and finely chop. Peel and slice carrots into sticks. Clean leek, wash and cut into thin rings. Wash cauliflower and break into small florets. Rinse sprouts under running water in a sieve and drain. Clean bell pepper, wash and cut into bite‑sized pieces.

2. 2.

   Heat 1 tbsp soy oil in a pot and cook garlic, ginger and lemongrass for 1 minute over medium heat. Add carrots and cauliflower and continue cooking. After 2 minutes add bell pepper and leek, keep cooking and after another 2 minutes pour in vegetable broth.

3. 3.

   Drain mushrooms through a sieve and add to the vegetables. Cover and simmer for 10 minutes over medium heat until al dente. Then add peas and sprouts and cook for an additional 3 minutes.

4. 4.

   Stir 2 tsp cornstarch with 3 tbsp cold water, then pour into the hot soup. Season with soy sauce and sambal oelek.