Egg Noodle Soup with Vegetables

Ingredients

• 100 g shallots
• 3 cloves garlic
• 1 piece ginger (about 3 cm)
• 200 g pak choi
• 200 g mixed vegetables (e.g., carrots, daikon, etc.)
• 2 red chilies
• 150 g Chinese egg noodles
• 1 tbsp oil
• 1.5 l vegetable broth
• 1 tbsp sweet soy sauce
• 2 tbsp Soy sauce
• 2 tbsp fish sauce
• 1 handful fresh bean sprouts

Instructions

1. 1.

   Peel and finely chop the shallots, garlic, and ginger.

2. 2.

   Wash, trim, and cut the vegetables into bite-sized pieces or strips; halve the chilies, remove seeds, and dice them.

3. 3.

   Cook the noodles according to package instructions.

4. 4.

   Heat oil in a large pot. Sauté the chilies, shallots, garlic, and ginger until fragrant. Add firmer veggies like carrots and daikon and cook for 5 minutes. Then add remaining veggies such as pak choi and sauté for another 3 minutes. Pour in vegetable broth and season with soy sauce, sweet soy sauce, and fish sauce.

5. 5.

   Divide the cooked noodles into soup bowls and ladle the hot broth over them.

6. 6.

   Sprinkle fresh bean sprouts on top to taste.