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Mushroom et Ginger Soup

ingredients

serves 4
15 g (1/2 oz) 1/4 cup dried Chinese mushrooms or 125 g (4 1/2 oz) 1 1/3 cups field or chestnut (crimini) mushrooms
1 litre (1 3/4 pints) 4 cups hot vegetable stock
125 g (4 1/2 oz) thread egg noodles
2 tsp sunflower oil
3 garlic cloves, crushed
2.5 cm (1 inch) piece ginger, shredded finely
1/2 tsp mushroom ketchup
1 tsp light soy sauce
125 g (4 1/2 oz) 2 cups bean sprouts
coriander (cilantro) leaves, to garnish

method

1. Soak the dried Chinese mushrooms (if using) for at least 30 minutes in 300 ml (1/2 pint) 1 1/4 cups of the hot vegetable stock. Remove the stalks and discard, then slice the mushrooms. Reserve the stock.

2. Cook the noodles for 2 - 3 minutes in boiling water. Drain and rinse. Set them aside.

3. Heat the oil over a high heat in a wok or large, heavy frying pan (skillet). Add the garlic and ginger, stir and add the mushrooms. Stir over a high heat for 2 minutes.

4. Add the remaining vegetable stock with the reserved stock and bring to the boil. Add the mushroom ketchup and soy sauce.

5. Stir in the bean sprouts and cook until tender. Put some noodles in each bowl and ladle the soup on top. Garnish with coriander (cilantro) leaves and serve immediately.

Rice noodles contain no fat and are ideal for for anyone on a low-fat diet.

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