TischleinDeckDich instant soup
Ingredients for 2 servings
| 4 tbsps | TischleinDeckDich |
| 500 ml | water |
| 2 handfuls of | glass noodles |
| 2 tbsps | frozen peas |
| 1 | spring onion |
| 1 small | carrot |
| ¼ | pepper |
| 1 tsp | herbal salt |
Preparation
The evening before, wash the peppers and spring onion and cut into small pieces or rings. Wash, peel and grate the carrot. Then divide the peas, the chopped vegetables, the uncooked TischleinDeckDich, the uncooked glass noodles and the herbal salt into two jars with screw tops. Close the jars and put them in the fridge. The next day at lunch time, open the jars and pour 250 ml of boiling water into each one. Cover and let steep for 5 – 10 minutes, stir and enjoy!
Tip: Cut the glass noodles into small pieces with scissors in a bowl beforehand.