Preparation

1

Step 1

Mix the ajvar with vegetable stock powder and oil and pour into a sealable tall jar.

2

Step 2

Grate the carrot finely, mix with the lemon juice and add to the glass.

3

Step 3

Clean the spring onion and cut into rings.

4

Step 4

Peel the ginger and dice finely.

5

Step 5

Wash the pointed peppers and cut into thin rings, removing the seeds and white partitions.

6

Step 6

Layer in the jar with the spring onions and ginger.

7

Step 7

Break the noodle block into pieces and place on top of the vegetables.

8

Step 8

Close the jar with a preserving ring, glass lid and preserving clips and place in the fridge.

9

Step 9

If you take the filled jar with you to work, keep it cool there too.

10

Step 10

Remove the jar from the refrigerator about an hour before eating; the contents of the jar should be at room temperature when infused. Pour the ingredients with 350 ml of boiling water. Immediately seal the jar with the jar lid to keep the heat in the jar. Let the soup infuse for 10 minutes, then open the jar, stir carefully and season the soup with soy sauce if desired.

For the recipe, you'll nee:

Ingredients

Portions

1

Food

  • 3.0 tsp Ajvar
  • 1.0 tsp Instant vegetable stock
  • 1.0 tbsp Rapeseed or sesame oil
  • 45.0 g Peeled carrot
  • 1.0 tsp Lemon juice
  • 1.0 Spring onion
  • 1.0 Piece Ginger
  • 0.5 Pointed peppers
  • 45.0 g Egg mie noodles
  • 350.0 ml Boiling water
  • 1.0 tsp Soy sauce