Vegetable shoulder: Asian soup with spaghetti

Soups aren’t just a great way to start a meal. If you agree, click on the page where soups rule: soups and stews for every taste.

Since you’re going to love this soup so much, save the recipe for two more similar soups with an Asian twist:

• Pumpkin soup with broccoli and Asian spaghetti

• Hearty mushroom soup with chard and Asian spaghetti

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PREPARATION


INGREDIENTS (for 2 people):

(Sesame oil

2 cloves of garlic

1 piece of fresh ginger

1 young onion (white and green separated)

3 smaller carrots

125g lump

1/2 head broccoli

2 heads Beijing cabbage pak choia (optional)

1 liter vegetable soup base (or stock cubes and water)

1 packet ounce. 85 g spaghetti shoulders (or other spaghetti or pasta)

1 tablespoon soy sauce

Parsley, white and black sesame, chilli flakes, fried onions… for decoration


PREPARATION

Cut the broccoli into florets, slice the mushrooms, also grate the carrots, ginger and garlic, cut the young onions into rings and separate the white and green parts.

Heat a teaspoon of oil in the shrimp and quickly sauté the white part of the young onion, garlic and ginger over the heat. Add the mushrooms and cook to release the water and bring to a boil. Add carrots and broccoli and drizzle with soup base. Cook for about 5 minutes, then add the shoulder of spaghetti and choi, if you like, and cook for another 5 minutes. Taste the soup and add soy sauce to taste.

Plate up the soup, garnish with the green of the young onion, parsley, sesame, chili flakes and roasted onions and serve.



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