1/2tspground star anisegrind it in the kitchen machine or in a spice grinder, plus more to taste
200gred bell pepperseeded and finely diced
200gcarrotspeeled and finely diced
1.5litershot water
1.5tspsaltplus more for the eggs and to taste
2eggs
Instructions
Cook the rice noodles according to package instructions. Drain in a colander and rinse with cold water. Put aside.
In a large saucepan, heat the sesame oil and briefly sauté the spring onions, garlic, ginger and star anise while stirring. Add the peppers and carrots and continue to stir-fry. Add hot water, salt and simmer until vegetables are al dente, about 10 minutes.
Meanwhile, lightly salt the eggs in a bowl and beat with a fork. Heat a small pan, add some sesame oil and add the eggs. Wait until the egg mixture has set, then turn and fry on the other side for about 2 minutes. Place on a cutting board and cut into strips.
Season the soup with salt, sesame oil and, if necessary, a little more star anise.
Divide the rice tagliatelle between bowls, fill up with the soup and serve with egg strips.
Wellcuisine-Tipp
Thomas and I eat variations of this soup almost every week. If I'm really lazy, I leave out the spring onions, garlic and ginger. The eggs strips are really good, but if you don't like eggs, you can omit them or replace them with finely chopped tofu. You can add fresh coriander if you like. The vegetables can also be swapped with others. For example, the peppers with chopped broccoli. Or the carrot with sweet potato. If you don't like star anise or don't have it at home, simply leave it out and use a little more of the toasted sesame oil for seasoning. The oil is such an important part of this recipe that I would never leave it out.