soup.

anu wrote about how the chilly fall weather creates a craving for hot, steamy soups and shared a couple of recipes. i promised i'd add some of my own and here's the noodle, mushroom and ginger soup. a great substitute with a twist for chicken noodle soup when you're feeling a little under the weather.

noodle, mushroom and ginger soup.

15g dried chinese mushrooms (or 125g fresh forest mushrooms)
1l vegetable stock
125g egg noodles
2 tsp sunflower oil
3 garlic cloves
2,5 cm ginger
1/2 tsp (mushroom) ketchup
1 tsp light soy sauce
125g beansprouts
fresh coriander to garnish

1. soak the mushrooms in 3dl of veggie stock for 30min. reserve the stock. remove stalks and discard. slice the mushroom hats.
2. cook the noodles for 2-3mins, drain, rinse and drain. set aside.
3. heat the oil in a wok, add garlic and ginger, then mushrooms. stir for 2 mins on high heat.
4. add the combined stock and bring to the boil. add ketchup and soy sauce. stir in beansprouts and cook until tender.
5. divide the noodles into serving bowls (4) and pour the soup over the noodles. add coriader and enjoy.