Rice Noodle Soup with Saffron

Pasta dishes are always a good idea!

Remove the peel from the spring onions and cut into fine rings with the green leaves (set aside 2 tbsp. of the onion rolls). Rinse and clean the zucchini and cut into narrow sticks. Blanch (scald) the tomato with boiling hot water, skin , halve, remove the seeds and dice the flesh.

Remove the skin from the garlic clove and chop it very finely. Stir the water with the grained clear soup. Grind the saffron threads between your fingers and add to the vegetable soup.

Boil the clear soup with the soy sauce. Add the zucchini, spring onions, tomatoes, garlic and rice noodles. Let everything bubble up again and then continue to cook with the lid closed over medium heat for 3 min.

Season the soup with salt and cayenne pepper and bring to the table sprinkled with the onion greens.

always be removed from the heat just before serving.

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