Bratwurst-Asian soup twist
OCT. 28, 2024
It's that time of year for the butcher's shop, and what could be better than combining an irresistible pork sausage from Ueli Hof with an Asian-inspired soup twist? These pork sausages come from organic, free-range Hampshire pigs and are cured without curing salt – a treat you simply must experience! But who has time for hours of cooking in their hectic daily lives? That's where TrueBrodo Chicken Bonebroth comes in, providing the perfect base for a quick and delicious rice noodle soup. Try our recipe for the quick butcher's Asian soup with pork sausage!
Recipe for 2 people
Ingredients:
- 1-2 glasses of TrueBrodo Chicken Bonebroth depending on the desired concentration.
- 3 dl water (to dilute as desired)
- 1-2 pork sausages from Ueli Hof
- 1 onion
- 1 small piece of ginger, finely chopped
- 1 garlic clove
- 1 carrot, thinly sliced
- A piece of Chinese cabbage (as needed), spring onions and optional chili, sliced
- Rice noodles (according to package instructions)
- Fresh parsley or coriander for decoration
Preparation:
- Fry the pork sausage for about 10 minutes in wok oil, cooking butter or roasted sesame oil - the sausage does not need to be cooked all the way through, as it will continue to simmer in the broth later.
- Dilute TrueBrodo Chicken Bonebroth with 3 dl of water or heat it pure in a pot.
- Add the onions to the frying pan and fry for 5 minutes. Briefly fry the ginger and garlic in the oil.
- Add carrot slices to the boiling chicken broth right at the beginning.
- After 10 minutes, slice the sausage and add it to the broth.
- Add Chinese cabbage and rice noodles and simmer gently for 3 minutes.
- Garnish with fresh parsley, coriander or chili.
Bon appetite!
Let us know how you like the combination! Best wishes and enjoy trying this Swiss-Asian fusion from TrueBrodo!