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Chinese egg noodles in broth

Warming soup with vegetables and algas

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Chinese egg noodles in broth

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
económico
Method:
15 min.
Preparation:
40 min.
 
 

Ingredients

    • 200g Egg noodles
    • 2 onions
    • 4 carrots
    • 2 stalks celery
    • 2 leeks
    • 4 tablespoons oil
    • 1.2 l water
    • 1 sprig fresh thyme
    • 1 bay leaf
    • 1 clove
    • 8 sprigs parsley
    • 1 sheet nori seaweed
    • Pepper
    • Sal

Method

  1. Peel and chop the onions, carrots and celery. Remove the ends of the leeks and chop.
  2. In a saucepan, heat the vegetable oil and saute all for five minutes with a pinch of salt.
  3. Add water, thyme, bay leaf and Cloves. Bring to the boil, reduce heat, cover and simmer for 40 minutes.
  4. Drain, season and raise the heat until it begins to boil again. Add noodles and cook for about three minutes.
  5. Serve with the broth, Parsley and shredded seaweed.

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