Chinese-style Vegetable and Noodle Soup
Serves 4
INGREDIENTS
1.2 litres/2 pints/5 cups vegetable or chicken stock
1 garlic clove, lightly crushed
2.5cm/1 in piece fresh root ginger, peeled
and cut into fine matchsticks 30ml/2 tbsp soy sauce 15ml/l tbsp cider vinegar 75g/3oz fresh shiitake or button
mushrooms, stalks removed and
thinly sliced
2 large spring onions, thinly sliced on the diagonal
40g/1/1/20Z vermicelli or other fine noodles 175g/6oz Chinese leaves, shredded a few fresh coriander leaves
Chinese-style Vegetable and Noodle Soup
Pour the stock into a saucepan. Add the garlic, root ginger, soy sauce and vinegar. Bring to the boil, then cover the pan and reduce the
heat to very low. Leave to simmer gently for 10 minutes. Remove the garlic clove from the pan and discard.
Add the sliced mushrooms and spring onions and bring the soup back to the boil. Simmer for 5 minutes, uncovered, stirring occasionally.
Add the noodles and shredded Chinese leaves. Simmer for 3-4 minutes, or until the noodles and vegetables are just tender. Stir in the
coriander leaves. Simmer for a final 1 minute. Serve the soup hot.
Tags: Chinese Dishes, Mixed Vegetables, Noodles, Soup
