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Spicy Kimchi Soup with Mie Noodles and Shiitake
(0)
Under an hour
Knuspr-Küche
Diese würzige Kimchi-Suppe ist das ultimative Comfort Food für alle Liebhaber der asiatischen Küche. Die Kombination aus fermentiertem Kimchi, herzhaften Shiitake-Pilzen und feinen Mie-Nudeln sorgt für ein intensives Geschmackserlebnis mit angenehmer Schärfe. In nur 45 Minuten zaubern Sie ein gesundes und wärmendes Gericht auf den Tisch, das Körper und Seele gut tut.
Ingredients
Preparation method
Preparation of the Soup Base
Slice the spring onions into rings and thinly slice the garlic. Sauté both in a pot with sunflower oil until translucent. Add the chopped chili pepper and the mushrooms cut into bite-sized pieces (reserve some for later), along with 2 tsp of the chili paste, and briefly roast until fragrant.
Add the kimchi and two-thirds of the Thai basil, then pour in 750 ml of water. Season with salt and pepper. Let the soup simmer over medium heat for about 20 minutes.
Noodles and Mushroom Topping
Meanwhile, pan-fry the remaining shiitake and shimeji mushrooms in a pan with butter until golden brown. Season with salt and pepper and set aside.
Chef's tip
For an even more intense soup, you can use vegetable broth instead of water. Pay attention to the ripeness of the kimchi – the riper it is, the more sour and aromatic the soup will be.
Nutritional values
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