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Ingredients
Rindersuppe
-
350
g Rinderbrust in Stücken (2 cm)
or 350 g Rindergulasch in Stücken (2 cm) - 1000 g Wasser
- 2 TL Salz
- 1 Sternanis
-
1
gestr. TL Pfeffer
or 1 gestr. TL Szechuan-Pfeffer, ganz - 1 Zimtstange
- 1 TL Fenchelsamen
- 5 g Limettensaft
- 1 Prise Zucker
Fertigstellung
- 30 g Reisessig
- 10 g Senf
- Wasser zum Kochen
- 140 g Buchweizen-Nudeln
- 1 Prise Salz und mehr zum Kochen
- 200 g Gurke in feinen Streifen
- 250 g Rettich, frisch in feinen Streifen
- 2 hart gekochte Eier halbiert
- 2 Frühlingszwiebeln in dünnen Ringen (5 mm)
- Gochujang (koreanische Chilipaste) zum Servieren (optional)
- Nutrition
- per 1 Portion
- Calories
- 428 kcal / 1788 kJ
- Protein
- 24 g
- Fat
- 23 g
- Carbohydrates
- 32 g
- Fibre
- 3 g
- Saturated Fat
- 9 g
- Sodium
- 1516 mg
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