Glass Noodle Soup with Corn and Shiitake
A glass noodle soup with corn and shiitake mushrooms featuring fresh ingredients from the spices category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g glass noodles
- 1 stalk of leek
- 2 carrots
- 1 Garlic clove
- 1.5 cm fresh ginger
- 75 g fresh shiitake mushrooms
- 200 g canned corn
- 2 tbsp sesame oil
- 1 dried peperoncino pepper
- 800 ml vegetable broth
- Salt
- light soy sauce to taste
- rice vinegar as desired
Instructions
-
1.
Place the noodles in a bowl, pour boiling water over them and let soak for 10-15 minutes.
-
2.
Wash, trim, dry and slice the leek into fine strips. Peel the carrots, garlic, and ginger; julienne the carrots and finely chop the garlic and ginger. Clean the mushrooms and slice thinly. Drain the corn well.
-
3.
Heat the oil in a wok and briefly sauté the garlic with the ginger. Add the vegetables except the corn and the crushed peperoncino, stir-fry for 1-2 minutes, then pour in the broth. Season with salt and simmer on medium heat for 10 minutes. Drain the noodles, cut them into small pieces with scissors, add to the soup with the corn, and reheat. Adjust seasoning with soy sauce and vinegar, then serve in pre-warmed bowls.
