Ingredients (serves 4)
* 3 tsp vegetable stock powder
* 1-2 tbs reduced-salt soy sauce, to taste
* 3cm piece ginger, peeled, sliced into thin matchsticks
* 100g fresh shiitake mushrooms, sliced
* 125g dried thin long-life egg noodles
* 1 head baby bok choy, leaves separated, thinly sliced crossways
Method
1. Combine 1.5 litres (6 cups) hot water, vegetable stock powder, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger soften. Season to taste with black pepper.
2. Meanwhile, cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.
Source
delicious. - Page 133
Recipe by Kate Tait
Chinese vegetable broth with noodles
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