A quick and easy tasty soup made in minutes, this soup hits the spot. A lite and delicate mushroom flavoured soup infused with hints of lemon grass and garlic. Lightly stir fry thinly sliced fresh or dried shiitake mushroom and fresh vegetables, then add to rice noodles ( or noodles of choice) and tofu puffs. The soup is topped with crunchy bean shoots a sprinkling of fresh finely chopped chilli and spring onion.
EQUIPMENT: Stir fry pan, medium size soup bowls, chop sticks
INGREDIENTS
50g block of dry vermicelli rice noodles
4 large fresh shiitake mushrooms (or dried if fresh not available) *see not
2-4 large leaves including stems of bok Choy or chou sum
or any asian greens, sliced diagonally
1/2 medium size carrot, thinly sliced
6 large snow peas
2 sticks of lemongrass finely minced
2 large garlic cloves minced
1 fresh red chilli, thinly sliced
4-6 tofu puffs (optional)
1-2 tablespoons sesame oil
2 teaspoons mushroom flavouring (granules)
5 cups spring water
light soy sauce to drizzle
1 spring onion chopped finely for garnish
1 small handful bean sprouts per bowl
*NOTE - If using dried mushroom. Take 3-4 dried shiitake mushroom. Place them in a bowl and cover with boiling water let sit for at least 20 minutes. Take soaked mushrooms and slice very thin. Add soaking water to soup if you like or discard.
METHOD
*Place noodle blocks in a bowl and cover with hot water, for about 10 minutes until soft. Drain under cold water, place in a colander or large sieve and set aside.
*Slice and prepare mushroom, carrot, bok choy and snow peas.
*Heat a stir fry pan over medium to high heat, add sesame oil, then shiitake mushrooms, bok choy, carrot and snow peas. Pan fry for 1-2 minutes, then remove and set aside.
*To same pan add a drizzle of sesame oil , then add minced lemon grass and garlic with sliced chilli. Sauté 1 minute until fragrant, remove from heat and set aside.
ASSEMBLE YOUR SOUP
*Take soup bowls and divide prepared noodles between them.
*Add 5 cups of filtered or spring water to a pot with the mushroom granules and bring to a boil.
*Take mushroom stock and pour over the noodles and vegetables until covered.
*Top soup with tofu puffs, a drizzle of light soy sauce, bean sprouts and sprinkle with spring onion and thinly sliced chilli.
Enjoy this soup while it is hot.
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