Saturday, January 8, 2011

Chinese Noodles and vegetable soup

5             mushrooms, soaked in hot water for 20 minutes, stems discarded
11/2        vegetable stock or water
2 tsp       sugar, then add the salt
2 tsp       soy sauce
125g       fresh lotus root, thinly sliced
150g       bamboo shoot, blanched and drained, halved length-wise and thinly sliced
200g       dried noodles, any variety
125g       bok choy, sliced into lengths
2 tsp       sesame oil

Method :
  1. Drain the soaked mushroom, cut them in half, and reserve the soaking liquid. Set aside.
  2. 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.
  3. 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.
  4. Bring a large pot of water to a boil, and cook the noodles according to the package directions.
  5. Remove and drain the noodles, rinse under cool water, then drain and divide the noodles into 4 individual serving bowls.
  6. 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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