Asian-style pea soup

ingredients

1 liter broth 200 g sugar snap peas 2 pcs garlic 1 pcs ginger chili pepper 4 pcs young onion salt black pepper soy sauce egg pasta. Olive oil

progress

Whenever we run out of Sunday broth, we put it in the freezer. Then we can use it to make quick soups like this. This time, we took inspiration from Asian cuisine.

1.

Slice the young onions into small pieces. Heat olive oil in a pot and fry the onions in it.

2.

Clean the garlic and ginger and cut into small pieces. Add the finely chopped chillies. Add all this to the base and fry.

3.

Wash the peanut pods and add them to the soup. Sauté everything together and salt and pepper at the same time.

4.

Pour the broth over the base. If you don’t have it, add hot water and a bouillon cube. Add soy sauce to taste and cook together for 15 minutes.

5.

In the last three minutes, add the Asian egg pasta to the pot and boil together.

6.

Before serving, you can also add a few drops of lemon to the plate to enhance the taste of the soup.