Vegetable Soup with Asian Noodles

Ingredients

• 50 g thin soup noodles (e.g., ramen noodles)
• Salt
• 80 g mushrooms
• 50 g soy sprouts
• 50 g carrots
• 50 g beetroot
• 50 g celery stalks
• 2 Chinese cabbage leaves
• 2 lettuce leaves
• 1.25 l clear vegetable broth (homemade or instant)
• pepper from grinder

Instructions

1. 1.

   Cook the soup noodles in boiling salted water until al dente, then drain, rinse under cold water and let them dry.

2. 2.

   Meanwhile clean and wash the mushrooms and soy sprouts; cut the mushrooms into small pieces if desired. Peel carrots, beetroot and celery, and slice them into thin strips.

3. 3.

   Wash Chinese cabbage leaves and cut into 0.5 cm wide strips. Slice lettuce leaves into thin strips. Bring the vegetable broth to a boil, add the vegetables (except Chinese cabbage and lettuce), simmer over medium heat for about 4 minutes, then stir in the Chinese cabbage and lettuce. Add the noodles, season with salt and pepper, and serve in pre-warmed bowls.