Oriental vegetable soup

Name: oriental vegetable soup
Cook time: 75 min
Total time: 75 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g winter carrot; 3 bunch onion; 1,5 liter tap water; 6 cm fresh ginger bag of 150 g; 1 Red pepper; 1 bulb garlic; white coal; 3 herbal stock; 3 el Japanese soy sauce; 125 g bean sprouts tray

Making vegetable soup? With Asian vegetables it is also tasty! This meal soup is nice and light and a bit spicy.

Ingredients

Directions

Peel the carrot and cut into pieces. Put in a colander. Add the tip and green of the spring onions. Wash it and put in a pan with the water.
Peel the ginger and cut into slices. Cut the spring onion into rings and cut the red pepper in half widthwise.
Halve the garlic. Add with the ginger and 1 half of the pepper to the water in the pan and bring to the boil. Leave on a low heat for 45 minutes.
Meanwhile cut the other half of the red pepper into rings and the white cabbages into very thin strips.
Make a tea towel wet, wring out and place in the colander. Put this on a pan. Pour the stock with the vegetables through it and collect the stock in the pan.
Season with the bouillon tablets and soy sauce. Add the coals and bring to the boil. Let the soup boil for 5 minutes or until the coals are al dente.
Cut the spring onion into rings and add together with the red pepper and bean sprouts. Bon appétit! .