Noodle pumpkin soup

A creamy noodle soup

Asian mix

Main course
1 person
20
Medium

Noodle soups come in many shapes and sizes. Of course, we also like to invent something new. This is how our pumpkin noodle soup came about. A delicious, creamy pumpkin soup with noodles, pak choi and enoki. An "Asian" autumn in a bowl if you ask us.

Ingredients

- 1/4 soup mix Tinola Ginger Soup Base Mix

- 100 ml Coconut Milk (14% Fat)

- 100 g Chinese Yellow Noodles (Not for DE)

- to taste Sriracha Chilli Sauce

pumpkin soup

2 stems of pak choi

25 g enoki

sprig of coriander

Preparation method for Noodle pumpkin soup

Prepare the pumpkin soup. This may be "from scratch" but we also like to use a ready-made soup.
In the meantime, prepare the ginger soup and mix it with the pumpkin soup. Also cook the noodles in the meantime.
Cook the pak choi and enoki - in separate pans - al dente, then rinse briefly with cold water.
Stir the coconut milk into the soup for that extra creaminess.
Put the noodles in a bowl and pour the soup over them.
Place the pak choi and enoki in the soup and top with a drizzle of sriracha and cilantro.