oriental mushroom and noodle soup

Preperation time: 15 mins
Cooking time: 5 mins
Serves: 4

Recipe Ingredients

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.

Recipe Method

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.