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Easy glass noodle soup with daikon radish and bok choy

Based on 5 ratings
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Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-1+
15 g glass noodles
100 g daikon radishes
bok choy
onion
1 clove garlic
5 tsp ginger
1 tbsp vegetable oil
1 tbsp sambal oelek
3 tbsp soy sauce
1 tbsp lime juice
1 tbsp toasted sesame oil
½ carrot
snap peas
shiitake mushrooms
Thai chili
350 ml water
1 tsp salt
1 tbsp peanut
Metric
Imperial

Utensils

  • knife
  • cutting board
  • frying pan
  • cooking spoon
  • thermo food jar
  • peeler
  • kettle

Nutrition per serving

Cal
656
Protein
18 g
Fat
34 g
Carb
79 g
  • Step 1/3

    Finely dice onion, garlic, and ginger. Heat a pan over medium heat and add vegetable oil. Sautée diced vegetables until the onions slightly caramelize. Deglaze with sambal oelek, soy sauce, lime juice, and sesame oil and let simmer for approx 5 mins. Then pour the paste into thermo food jar and set aside.
    • onion
    • 1 clove garlic
    • 5 tsp ginger
    • 1 tbsp vegetable oil
    • 1 tbsp sambal oelek
    • 3 tbsp soy sauce
    • 1 tbsp lime juice
    • 1 tbsp toasted sesame oil
    • knife
    • cutting board
    • frying pan
    • cooking spoon
    • thermo food jar

    Finely dice onion, garlic, and ginger. Heat a pan over medium heat and add vegetable oil. Sautée diced vegetables until the onions slightly caramelize. Deglaze with sambal oelek, soy sauce, lime juice, and sesame oil and let simmer for approx 5 mins. Then pour the paste into thermo food jar and set aside.

  • Step 2/3

    Peel, quarter, and thinly slice daikon radish. Julienne carrots and snap peas. Thinly slice shiitake mushrooms and chili.
    • 100 g daikon radishes
    • ½ carrot
    • snap peas
    • shiitake mushrooms
    • Thai chili
    • peeler

    Peel, quarter, and thinly slice daikon radish. Julienne carrots and snap peas. Thinly slice shiitake mushrooms and chili.

  • Step 3/3

    Add radish and carrot to the jar with the paste and add hot water and salt. Seal the container and let the vegetables sit for approx. 10 mins., then add bok choy, mushrooms, chili, snap peas, peanuts, and glass noodles. Stir and let sit for approx. 10 mins. more before eating. Enjoy!
    • 350 ml water
    • 1 tsp salt
    • bok choy
    • 1 tbsp peanut
    • 15 g glass noodles
    • kettle

    Add radish and carrot to the jar with the paste and add hot water and salt. Seal the container and let the vegetables sit for approx. 10 mins., then add bok choy, mushrooms, chili, snap peas, peanuts, and glass noodles. Stir and let sit for approx. 10 mins. more before eating. Enjoy!