Spicy Asian Vegetable Soup
This spicy Asian soup is a real explosion of flavors – roasted garlic and onions, to cloves, cinnamon and chili.
For spicy vegetable broth:
1 head of garlic;
2 red onions;
1 star of anise;
2 cinnamon sticks;
1 tablespoon of finely chopped ginger;
1 teaspoon of Sichuan pepper powder / one else, it just has to be hot! /;
3 tablespoons of chili;
1 bay leaf;
½ teaspoon of ginger powder;
1 tablespoon of brown sugar;
½ teaspoon of salt;
3 liters of boiling water;
½ teaspoon of garlic powder;
½ teaspoon of onion powder;
1 tablespoon of honey
Juice of 2 lemons
1 tablespoon of sesame oil
100g of peas
100 g of lightly fried, then stewed strips of noodles
1 cup of frozen shelled edamame
2 baby piksoy leaves
1 green onion, thinly sliced
A handful Enoki mushrooms
2 soft-boiled eggs (4 minutes)
Place in the oven, wrapped in foil unpeeled cloves garlic and onions.
Bake them for 1 hour at 180 ° C.
After they are baked, squeeze the garlic and peel and cut the onion.
Pour 1 tablespoon of vegetable oil in a large saucepan over medium heat.
Add the baked garlic, baked onions, and whole group spices – cloves, star anise, cinnamon, ginger, Szechuan pepper, chili sauce, bay leaf, ginger powder, brown sugar, salt, garlic powder, onion powder and honey.
Cook out by stirring for about 3 minutes. Then add boiling water and stir vigorously, until you are sure that nothing is stuck on the bottom.
Reduce heat to a low and simmer for 1 hour and a half.
Made cereal or chosen noodles steamed gently, then saute in some olive oil.
Then just add all the other ingredients to the finished soup.
Finally, put noodles – seconds before serving.
Garnish with sesame seeds and a half of egg.