| Chinese- style vegetable and noodle soup |
| Serves 4 2 pints (1.2 litres) vegetable or chicken stock 1 garlic clove, lightly crushed with the flat side of a knife 1 in (2.5cm) peeled cube of fresh root ginger, cut into fine matchsticks 2 tablespoons soy sauce 1 tablespoon cider vinegar 3 oz 985g) fresh shiitake or button mushrooms, stalks removed and thinly sliced 2 large spring onions, thinly sliced on the diagonal 1 1/2 oz 945g) vermicelli or other fine noodles 6 oz (170g) chinese leaves, shredded a few fresh coriander leaves 1. Por 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 and discard it. 2. 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. |