Chinese vegetable broth with noodles

Posted by adm On December - 26 - 2011

How to cook Chinese vegetable broth with noodles


  • 3 tsp vegetable stock pulverization
  • 1-2 tbs reduced-salt soy, to tasting
  • 3cm piece gingery, raw, sliced into thin matchsticks
  • 100g fresh shiitake mushrooms, sliced
  • 125g dried thin long-life egg noodles
  • 1 head baby pakchoi, leaves set-apart, thinly sliced crosswise

How to:

  • Trust 1.5 litres (6 cups) hot weewee, vegetable stock powderise, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high hotness. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger moderate. Season to taste with black peppercorn.

  • Lag, cook the noodles according to packet instructions, then enfeeble. Divide the noodles among serving bowls, ladle over hot broth and top with pakchoi.

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