There are five basic tastes: salty, sweet, sour, bitter, and umami. The last one is less known—it’s the savory taste found in mushrooms, like in this soup. It’s a typical Asian flavor and widely used in that cuisine.
Ingredients for 4 servings
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500 g sweet onions
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2 tbsp sesame oil
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2 cloves garlic
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100 g shiitake mushrooms
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2 vegetable stock cubes
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2 tbsp chili sauce
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1 liter tap water
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200 g plain tofu
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4 nests of egg noodles
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15 g fresh chives
Preparation
Peel the onions and slice them into rings. Heat the sesame oil in a large pot and gently sauté the onions for about 10 minutes until translucent. Peel and press the garlic into the pot. Clean the shiitake mushrooms with a paper towel and slice them thinly. Add the stock cubes, chili sauce, onions, and mushrooms to the water. Let the soup simmer for about 10 minutes. Cut the tofu into cubes, add it to the soup, and cook for another 10 minutes. Season with salt and pepper to taste.
Cook the noodle nests in plenty of water according to the package instructions until al dente. Drain using a sieve. Place the noodles in bowls, spoon the onion soup over them, and snip the chives on top.
Nutritional value
Per serving:
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240 kcal
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11 g protein
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29 g carbohydrates
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9 g fat