Bouillon asiatique aux légumes (Vegan & Sans Gluten) Vegetables asian broth (Vegan & Gluten Free)

Hello my little wood buffalo (it sounded far less weird in french but… anyway!)

Today I offer you a trip far, far away, with my very own recipe of asian broth. This one is vegan (and gluten free), but feel free to add some chicken or prawns to it, it will turn out great too. And don’t worry, you will need a lot of ingredients, but it’s simple and quite fast to cook. Follow me : 

For 6 small bowls

• 1 onion
• 2 garlic cloves
• little piece of ginger
• 3 small carrots
• 1 red (chili) pepper
• some rice vinegar
• some soy sauce (you can use some oyster sauce instead, but I personnaly hate that thing! 😉 )
• lemongrass
• 2 vegetables broth cubes
• shiitake mushrooms, which are an asian kind of mushroom. Dried or fresh, as you wish!
• sesame seeds
• (sesame oil, optionnal)
• 6 to 7 cups of water
• rice noodles
• (fresh coriander, optionnal)

Heat the sesame oil (or any other oil) in a big saucepan and stir the onions, garlic, ginger and the vegetables until colored. Deglaze with the rice vinegar, then add water, soy sauce, broth, mushrooms and the lemongrass cracked in 2 pieces each. Cook for about 20 minutes, add the rice noodles and wait until completely cooked (about 10 minutes), then stop the heat.

This is a simple asian broth, but it is absolutely perfect to show off impress your guests, for instance to serve as an appetizer. Or you can do as I do it, relax on your couch, and eat liters and liters of it. I don’t judge you, I LOVE soup.

I wish you a wonderful week! (And please, be indulgent with my English. As you probably noticed, it is not my mother tongue, but I am working on it!) (But don’t hesitate to correct me!) 

Pictures are taken by me, with a Nikon D7000 and 50 mm and 18-200 mm lenses.
(You can also meet me on IG and Pinterest)