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Quick Chinese soup recipe

 

Preparation: 20 minutes
Cooking time: 15 minutes

Serves 4 

1 vegetable stock cube
1 chicken stock cube
1 small packet of Chinese noodles (in specialist supermarkets) or vermicelli
15 fresh button mushrooms
1 big carrot
1 clove of garlic
1 small piece of ginger
1 sprig of fresh coriander
Powdered chili
Soy sauce

Peel and chop the carrot and mushrooms into fine slices. Peel and grate a piece of ginger the size of a thumbnail. Heat a teaspoonful of oil in a pan and cook the garlic and ginger for a few minutes.

Pour 750ml hot water into the pan and add the stock cubes. Mix until completely dissolved, add the piece of carrot and leave to cook for 2 minutes. Add the noodles and cook according to the instructions. Remove from the heat, add the fine slices of mushrooms (the hot soup will cook them), the coriander, a pinch of chili and a drizzle of soy sauce. Serve immediately.




  
  

Sarah Horrocks
01/01/2010
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