oriental mushroom and noodle soupby Paula Wilson
|Preperation time: 15 mins
Cooking time: 5 mins
|150g shiitake mushrooms, wiped and sliced;
150g rice noodles, cooked;
3 spring onions, sliced diagonally into small pieces;
2 tsp chopped fresh root ginger;
1 egg white;
2 chicken stock cubes, made up to 900ml with boiling water;
1 tbsp light soy sauce;
1 tbsp sesame oil;
1 tbsp sherry;
pinch of sugar;
ground black pepper;
fresh coriander to garnish.
|In a jug combine the soy sauce, sherry, sesame
oil and egg white.
To a pan add the stock, ginger, mushrooms and spring onions. Simmer for 3 minutes. Add the sugar and season with the pepper.
Slowly add the egg mixture into the stock, stirring continuously.
Divide the cooked rice noodles between four serving bowls and pour the soup on top. Garnish each bowl with the fresh coriander. Serve immediately.
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