Creamy tahini noodle soup

Step 1/ 5

• 100 g brown mushrooms
• 1 onion
• 1 carrot
• 5 g ginger
• 2 cloves garlic
• 3 tbsp tahini
• 2 tbsp soy sauce
• 1 tbsp sambal oelek

• cutting board
• knife
• fine grater

Slice mushrooms. Cut onion into thin rings and julienne carrot. Grate ginger and mince garlic. Add tahini, soy sauce, and sambal oelek to a small bowl, stirring to combine.

Step 2/ 5

• 175 g rice noodles

• bowl

Add rice noodles to a bowl of warm water and set aside.

Step 3/ 5

• vegetable oil

• frying pan

Heat vegetable oil in a shallow frying pan over medium heat. Once the oil has warmed, add onion, ginger, and garlic. Let cook until aromas bloom, approx. 2 min. Then add carrot and mushrooms and sauté until mushrooms are lightly browned.

Step 4/ 5

• 700 ml vegetable broth
• 1 tbsp sugar

Add vegetable broth and bring to a boil. Stir in sugar and tahini-soy sauce, then reduce heat to medium.

Step 5/ 5

• toasted sesame oil (for serving)
• cilantro (for serving)
• scallion (for serving)
• sesame seed (for serving)

• ladle

Drain noodles and divide into serving bowls. Ladle broth over and drizzle with sesame oil, if desired. Sprinkle with cilantro, scallions, and sesame seeds. Enjoy!

Enjoy your meal!