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Noodle and Mixed Vegetable Soup
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This recipe may also be prepared with any sort of leady green vegetable, as well as various types of noodles-for example, it's excellent with rice or mung bean vermicelli. Simply follow the label directions for preparing the noodle, then ass to the soup.
Serves : 4
Preparation time :
5 minutes+ 20 minutes soaking time
Cooking time :
40 minutes
Ingredients :
5 dried black Chinese mushrooms, soaked in hot water for 20 minutes, stems discarded
11/2 liters (6 cups) vegetable stock or water
1 tablespoon Chinese wolfberries (optional)
2 teaspoons sugar, then add the salt
2 teaspoons soy sauce
1 teaspoon sugar
125g (4 o) fresh lotus root, thinly sliced (optional)
150g (3/4 cup) bamboo shoot, blanched and drained, halved length-wise and thinly sliced
200g (7 o) dried noodles, any variety
125g (4 o) bok choy, sliced into lengths
2 teaspoon sesame oil
Method :
Drain the soaked mushroom, cut them in half, and reserve the soaking liquid. Set aside.
Bring the vegetable stock or water to a boil in a large pot. Add the wolfberry, if using and mushrooms, cover and cook for 1 to 2 minutes.
Add the salt, soy sauce, and sugar, then add the lotus root and bamboo shoots. Cover, reduce the heat to low, and cook for 3 to 4 minutes. Remove from the heat and set aside, covered.
Bring a large pot of water to a boil, and cook the noodles according to the package directions.
Remove and drain the noodles, rinse under cool water, then drain and divide the noodles into 4 individual serving bowls.
Bring the soup to a boil, add the bok choy and remove from the heat. Stir in the sesame oil, and ladle the soup and vegetable over the noodle.
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