This soup is an ideal spring first course and makes an excellent addition to Easter dinner. Besides being seasonal and delicious, asparagus is also packed with antioxidants and loaded with nutrients. Accompany your soup with some vegetarian steamed dumplings.
Recipe for 4 people
Preparation time: 20 minutes
- 1.5 L vegetable bouillon made with 3 cubes
- 200 g (dry) rice noodles
- 2 eggs
- 3 tsp freshly grated ginger
- 8 spring onions cut into thin rings
- 2 cloves of garlic in wafer-thin pieces
- 4 tbs olive oil, divided
- 6 tbs soy sauce
- 500 g asparagus
- 8 radishes, halved
- 150 g frozen peas
- large handful of coriander for garnish
- small red peppers cut into thin rings
Make the bouillon and boil the rice noodles as instructed on the package. Boil the eggs for 8 to 10 minutes until hard.
Heat the olive oil in a pan and stir in the ginger, spring onion and garlic and cook on a low to medium fire until they become glassy, about five minutes. Add it to the bouillon and then add 6 tbs of soy sauce. Bring it to a boil and let it simmer on a low heat while you prepare the rest.
Cut the hard ends off of the asparagus and slice the rest into pieces of about 4 cm. Stir the asparagus together with the halved radishes on high heat in 2 tbs of olive oil until they being to colour. Add them to the bouillon, bring it to a boil again and cook it through for another minute.
Divide the noodles into 4 bowls and pour the soup with vegetables over them. Place half of an egg in each bowl and garnish with coriander and red pepper to taste.