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Creamy tahini noodle soup
Ingredients
Utensils
cutting board, knife, fine grater, bowl, frying pan, ladle
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!
Tags
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