January 15, 2018

CHINESE VEGETABLE SOUP

Ingredients:
Dried Chinese Mushrooms - 4
Transparent noodles - 25 gms
Watercress - 1/2 bunch
Stock - 900 ml
Courgettes - 2 (diced)
Small turnip - 1 (diced)
Spinach - 50 gms (chopped)
Carrots - 2 (diced)
Salt - 1 tsp
Soy sauce - 1 tbsp 
Spring onions - 2 (chopped)

Method:

  • Soak the mushrooms in warm water for 15 minutes. Squeeze dry and discard the hard stalks, then slice the mushroom caps.
  • Soak the noodles in hot water for 10 minutes; drain.Remove the stalks from the watercress and divide the leaves.
  • Bring the stock to the boil.
  • Add the courgettes, turnip, watercress, spinach and carrots.
  • Simmer for 20 minutes.
  • Add the remaining ingredients and cook for 5 minutes.
  • Serve hot.
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