Super Chef Diary: Vegetarian Noodle Soup

Super Chef Diary: Vegetarian Noodle Soup: 2 cups fresh cooked flat noodles 1 pieces fresh tofu, cut cube and blanched 4 deciliters vegetable broth, well seasoned ¼ cup shredd...

Vegetarian Noodle Soup

2 cups fresh cooked flat noodles

1 pieces fresh tofu, cut cube and blanched

4 deciliters vegetable broth, well seasoned

¼ cup shredded bhok choy, blanched

2 pieces fresh shitake mushrooms, sliced and blanched

2 pieces fresh white button mushrooms, sliced and blanched

1 tablespoon sliced green onions to serve

1 teaspoon fried garlic to serve

About the image above: noodle soup with tofu

In a medium soup bowl, combine the cooked noodles, tofu, bhok choy, mushrooms in a soup bowl and pour with the soup broth. Garnish with sliced green onions and fried garlic to serve. Makes 2 servings

For the Broth

4 cups water

1 pieces white leek

½ sliced white turnip

1 small stalk of cerely

1 pieces spring onion

½ teaspoon chopped garlic

½ teaspoon chopped ginger

few stalks of fresh coriander

2 teaspoons light soya

drops of sesame seeds oil

drops of garlic oil

salt to taste

white pepper to taste

Washed and combined the ingredients and boil slowly. Turn to simmering point and leave it simmer to about 8-10 minutes. Check the seasonings if need to adjust a bit.

Strain the stock when it ready and reserve for later use.

Helful Hints

This is a vegetarian soup, light and healthy. For the broth, you can prepare it a day in advance and keep it cold in the fridge, then reheat it when you need it.