Broth with Noodles and Green Asparagus

Ingredients

• 300 g Chinese egg noodles
• 250 g fresh green asparagus
• 1 piece fresh ginger (3 cm)
• Wasabi
• 2 slices smoked salmon (cut into strips)
• 400 g lean soup meat (beef)
• 1 onion
• 1 Carrot
• 1 leek
• 1 celery stalk
• 0.5 bunch Parsley
• Salt
• Pepper (freshly ground)
• 1 piece ginger (5 cm)
• 2 tbsp sesame oil

Instructions

1. 1.

   Wash, trim, and cut the soup vegetables into large pieces as needed. Slice the ginger into rounds. Add the meat with the soup vegetables to a large pot, fill with water so everything is just covered, add parsley, ginger, salt, and pepper, then bring to a boil covered. Reduce heat and simmer covered over low heat for about 60 minutes.

2. 2.

   Strain the finished broth through a fine sieve and catch it in a second pot. Slice the meat into strips.

3. 3.

   Wash the asparagus and cut off the woody ends. Blanch in plenty of salted water for about 8 minutes, then drain. Slice the ginger into very thin rounds. Cook the noodles according to package instructions, then drain. Warm the broth and season with salt and pepper as needed. Stir in sesame oil. Then add the asparagus, meat, and ginger slices. Let it rest briefly (the broth must not boil again!), then serve in bowls topped with wasabi and salmon strips.