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Asian seasoning paste for instant noodle soup



1 carrot

1 onion

2 cloves of garlic

15 g ginger

20 g vegetable oil

20 g salt

20 g soy sauce

2 teaspoons of turmeric

2 teaspoons paprika powder

2 teaspoons curry

2 teaspoons cayenne pepper

1 teaspoon dried herbs, e.g. E.g. coriander or parsley etc.

high vessel

Pure blender



Peel the onions, garlic, carrots and ginger and cut each into fine cubes. Then put the fine cubes, the oil, salt, soy sauce, turmeric, paprika powder, curry, cayenne pepper and the herbs in a tall container and mix with a hand blender to form a fine paste. Finally, pour the finished seasoning paste into jars, close tightly and add the name and date.

The Asian seasoning paste for instant noodle soup lasts for several months in the refrigerator.

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