Preparation

Heat the oil in a frying pan and glaze the leek, onion, pepper and the carrot sticks. Add the tomato puree. Meanwhile heat a large saucepan of water. Add the herbs, garlic and tomato blocks to the vegetable mix and pour the vegetable broth over it. Season to taste with salt and pepper and add the binding agent as needed. Once boiled, add the bean sprouts to the water and let it boil again. As soon as the water reboils, strain the bean sprouts. Scoop a large portion of bean sprouts onto each plate and cover with the sauce.