Fo noodle soup with mushrooms

soups 860 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

Soup base: 450 gr. coarsely chopped cremini mushrooms 1 peeled and diced whole carrots 1 peeled and diced head of onion 2 diced celery stalks 2 diced thumb-size ginger 1 mashed with the back of a knife, then coarsely chopped lemongrass stalk 4 tbsp. l. canola oil 1/2 bunch fresh cilantro (chop the leaves coarsely) 1 bunch sweet basil (chop the leaves coarsely) 3 coarsely chopped jalapenos 2 tbsp. l. with a slide of sauce Sambal olek 1/2 tbsp. soy sauce 1 tbsp. l. sesame oil Salt to taste Lime wedges for decoration.
Hot vinaigrette sauce: 1/4 cup chili sauce Sambal olek 1/4 tbsp. soy sauce 1/4 cup apple cider vinegar 1 tsp sesame oil 2 tbsp. l. dark brown sugar.
Mix options for baked vegetable soup: Eggplant Carrots Red pepper Shiitake mushrooms Fresh spinach Green peas Rice noodles, ramen noodles, lo mein or buckwheat noodles

Basis: Preheat oven to 180 ° C. Place all vegetables in a baking dish and bake in oil for 25 minutes. Remove the dish from the oven, transfer the vegetables to a large saucepan, add 4 liters. cold water. Bring water to a boil. When it boils, add the cilantro, basil, and jalapeno peppers and simmer for 20 minutes on a low boil. Remove from heat and strain. Add Sambal, soy sauce, sesame oil and salt to taste. For hot vinaigrette sauce: Combine all ingredients. To serve, toss the baked vegetables with the hot vinaigrette and place in each bowl of soup. Garnish with fresh lime wedges.

Fo noodle soup with mushrooms

Soup base: 450 gr. coarsely chopped cremini mushrooms 1 peeled and diced whole carrots 1 peeled and diced head of onion 2 diced celery stalks 2 diced thumb-size ginger 1 mashed with the back of a knife, then coarsely chopped lemongrass stalk 4 tbsp. l. canola oil 1/2 bunch fresh cilantro (chop the leaves coarsely) 1 bunch sweet basil (chop the leaves coarsely) 3 coarsely chopped jalapenos 2 tbsp. l. with a slide of sauce Sambal olek 1/2 tbsp. soy sauce 1 tbsp. l. sesame oil Salt to taste Lime wedges for decoration.
Hot vinaigrette sauce: 1/4 cup chili sauce Sambal olek 1/4 tbsp. soy sauce 1/4 cup apple cider vinegar 1 tsp sesame oil 2 tbsp. l. dark brown sugar.
Mix options for baked vegetable soup: Eggplant Carrots Red pepper Shiitake mushrooms Fresh spinach Green peas Rice noodles, ramen noodles, lo mein or buckwheat noodles

Basis: Preheat oven to 180 ° C. Place all vegetables in a baking dish and bake in oil for 25 minutes. Remove the dish from the oven, transfer the vegetables to a large saucepan, add 4 liters. cold water. Bring water to a boil. When it boils, add the cilantro, basil, and jalapeno peppers and simmer for 20 minutes on a low boil. Remove from heat and strain. Add Sambal, soy sauce, sesame oil and salt to taste. For hot vinaigrette sauce: Combine all ingredients. To serve, toss the baked vegetables with the hot vinaigrette and place in each bowl of soup. Garnish with fresh lime wedges.