VEGGIES, NOODLES, MARBLES’ CHUNKS
Serves 2
1/2 tbsp ground coriander
1/2 tbsp smoked paprika
1/2 tsp ground cloves
1 tsp ground cardamon
1 tsp cinnamon
4 cups water
1 tbsp tamari
Some chopped ginger (or ground ginger)
2-3 crushed and chopped garlic cloves
1 onion minced
A handful of chopped red pepper
A handful of carrots chopped in matchsticks
A handful of chopped mushrooms
Some baby corn
Some frozen edamame beans
A handful of green chard
Some chopped spring onions
Cilantro for decoration
Mung bean or rice noodles (Or whatever noodles you like)
1. Heat a medium-sized pot. First, add spices and toast them for 1 minute.
2. Next add water, ginger, garlic, sliced carrots, peppers, and mushrooms. Bring to a boil.
3. Add baby corn & frozen edamame, and continue to simmer the soup for a few more minutes. Then turn the fire off.
4. Next, add mung bean noodles to a spacious bowl and pour boiling water over them. Allow them to rest in the water for around 3 minutes. (or follow the instructions for whatever noodles you have)
5. Cut your juicy marbles filet into a few pieces and sprinkle with salt. Heat a pan, add a tiny bit of oil, and sizzle up your juicy marbles for around 2 minutes on each side, or until it reaches the desired crispiness.
6. Add the noodles to the soup. Garnish with spring onions, cilantro, sesame seeds, a few slabs of sizzled-up juicy marbles, or whatever else you like!
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