Family friendly Main Asian

Chinese vegetable broth with noodles

Name: Chinese vegetable broth with noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 3 teaspoons vegetable stock powder; 1-2 tablespoons 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

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Simple, healthy and satisfying, this Chinese vegetable broth with noodles with keep the chills away.

3 teaspoons vegetable stock powder
1-2 tablespoons 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.

Cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.