Instructions: Soak dried mushrooms for 30mins in 300ml hot veggie stock. Remove stalks and discard, then slice thinly Cook noodles for 3mins in water. Drain, rinse and set aside Heat oil over high heat in a wok. Add garlic and ginger, stir and add mushrooms. Stir over high heat for 2mins. Add remaining vegetable stock with the reserved stock and bring to boil. Add mushroom ketchup and soy sauce and mix well. Stir in bean sprouts and cook until tender. Serve over noodles, garnished with coriander. |
Noodle & Mushroom Soup: Ingredients: 15g Chinese dried mushroom or 125g field/chestnut mushrooms 1l hot fresh veggie stock 125g thread egg noodle 10ml sunflower oil 3 crushed garlic cloves 250mm shredded ginger 3ml mushroom ketchup 5ml light soy sauce 125g bean sprouts Coriander/cilantro leaves to garnish  |
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