Recipe: Chinese Soup with Ravioli

Name: Soupe chinoise aux ravioles
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Ingredients: Soupe chinoise aux ravioles :Pâte pour une cinquantaine de raviolis :400 g de farine120 à 130 g d'eauPour la FARCE :175 g de tofu émietté60 g de choux vert émincé60 g de carottes râpées1 oignon nouveau vert et blanc ciselé10 g de champignons noirs séchés15 g de vermicelles de soja3 pincées d'épices1 càc à 2 càc d'ail moulu6 cc de sauce soja2 càs rases de levure maltée2 càc de fécule de pomme de terrePour la soupe aux nouilles1 bouillon cube de légumes1 bâton de citronnellele jus d'1/2 citron vert1 carotte émincée finement150 g de nouilles chinoises1 piment1 càs de sauce sojaquelques feuilles de coriandre Faire bouillir de l'eau et versez-la dans 2 petits bols contenant l'un les champignons chinois l'autre les vermicelles de soja.

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.3/5 (9 reviews) Starters

Prep 30 min

Cook 25 min

Rest 1h

Total 1h55

Ingredients

Chinese soup with ravioli:Dough for about fifty ravioli:

400 g flour
120 to 130 g water

For the FILLING:

175 g crumbled tofu
60 g thinly sliced green cabbage
60 g grated carrots
1 green and white scallion, sliced
10 g dried black mushrooms
15 g soya vermicelli
3 pinches of spices
1 to 2 tsp ground garlic
6 tsp soy sauce
2 level tbsp malt yeast
2 tsp potato starch
For the noodle soup
1 vegetable bouillon cube
1 lemongrass stick
juice of 1/2 lime
1 carrot thinly sliced
150 g Chinese noodles
1 chili pepper
1 tbsp soy sauce
a few cilantro leaves Boil water and pour it into 2 small bowls containing Chinese mushrooms in one and soya vermicelli in the other.

Step-by-step directions

1- Let rehydrate for 15 minutes before removing and draining carefully.

2- Cut the mushrooms and vermicelli. Set aside.

3- Sauté together in a little sesame oil, the scallion, cabbage and grated carrot for a few minutes.

4- Add the mushrooms stirring for 2 minutes before placing everything in a bowl.

5- Then mix with the spices, malt yeast, soy sauce, potato starch and crumbled tofu to obtain a fairly homogeneous mixture.

6- Let rest 30 minutes in the cold. Then put a teaspoon in the middle of the ravioli rounds.

7- Lightly moisten half of a ravioli dough border, fold the other part of the dough over it, seal by using the tines of a fork.

8- Steam cook for about 8 minutes by placing the dumplings on small rectangles of parchment paper or lettuce leaves to prevent them from sticking.
For the soup:

9- In a saucepan containing 1 liter of water, add the bouillon cube and the lemongrass stick split in two and crushed.

10- Let simmer for 10 minutes and bring to boil, the peeled carrot in fine slices as well as the pasta.

11- Let cook 6-8 minutes then add the lime juice and soy sauce.

12- Serve this hot soup with a thin slice of red chili pepper and fresh cilantro leaves.