Noodle soup with asparagus and nuts

Name: noodle soup with asparagus and nuts
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 350 g fresh green asparagus; 200 g mushrooms for pasta; 2 el stir fry oil; 1,5 liter vegetable stock of tablet; 300 g Amoy mix and wok noodles; 50 ml soy sauce; 3 el lime juice; 50 g unsalted cashew nuts

Vegan soup of vegetable broth, noodles, green asparagus, mushrooms and cashew nuts.

Ingredients

350 g fresh green asparagus
200 g mushrooms for pasta
2 el stir fry oil
1,5 liter vegetable stock of tablet

300 g Amoy mix and wok noodles
50 ml soy sauce
3 el lime juice
50 g unsalted cashew nuts

Directions

Cut the green asparagus into pieces of 3 cm. Also cut the mushrooms into pieces.
Heat the oil in a wok. Bake the asparagus for a period of 4 minutes. Add the mushrooms and cook for another 2 minutes.
Pour the stock into the woks and bring to the boil. Add the noodles and heat for another 3 minutes.
Season the soup with pepper, the soy sauce and the lime juice. Spoon the soup into bowls and sprinkle with the cashew nuts.