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COMBINATION CLEAR SOUP

A quick and easy tasty soup made in minutes, this soup hits the spot. A lite and delicate mushroom flavoured soup infused with hints of lemon grass and garlic. 
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Prep Time 20 minutes
Cook Time 10 minutes
Servings 2

Equipment

  • 1 stir fry pan
  • 2 soup bowls
  • chopsticks

Ingredients
  

INGREDIENTS

  • 50g block of dry vermicelli rice noodles or similar
  • 4 large fresh shiitake mushrooms or dried if fresh not available If using dried mushroom. Take 3-4 dried shiitake mushroom. Place them in a bowl and cover with boiling water let sit for at least 20 minutes. Take soaked mushrooms and slice very thin. Add soaking water to soup if you like or discard.
  • 2-4 large leaves including stems of Bok Choy or Chou Sum or any asian greens, sliced diagonally
  • 1/2 medium size carrot, thinly sliced
  • 6 large snow peas
  • 2 sticks of lemongrass finely minced
  • 2 large cloves of garlic, minced
  • 1 fresh red chilli, thinly sliced
  • 4-6 tofu puffs (optional)
  • 1-2 tbsp sesame oil
  • 2 teasp mushroom flavouring (granules)
  • 5 cups spring / filtered water
  • light soy sauce to drizzle
  • 1 spring onion chopped finely for garnish
  • 1 small handful of bean sprouts per bowl

Instructions
 

METHOD

  • Place noodle blocks in a bowl and cover with hot water, for about 10 minutes until soft. Drain under cold water, place in a colander or large sieve and set aside. 
  • Slice and prepare mushroom, carrot, bok choy and snow peas.
  • Heat a stir fry pan over medium to high heat, add sesame oil, then shiitake mushrooms, bok choy, carrot and snow peas. Pan fry for 1-2 minutes, then remove and set aside. 
  • To same pan add a drizzle of sesame oil , then add minced lemon grass and garlic with sliced chilli. Sauté 1 minute until fragrant, remove from heat and set aside. 

ASSEMBLE YOUR SOUP

  • Take soup bowls and divide prepared noodles between them.
  • Add 5 cups of filtered or spring water to a pot with the mushroom granules and bring to a boil.
  • Take mushroom stock and pour over the noodles and vegetables until covered.
  • Top soup with tofu puffs, a drizzle of light soy sauce, bean sprouts and sprinkle with spring onion and thinly sliced chilli.
  • Enjoy this soup while it is hot.