John Myers
Contents
show
Ingredients
- 200 g King oyster mushrooms
- 2 medium sized Garlic cloves
- 3 cm Fresh ginger
- 4 small Red chili peppers
- 1 bunch Spring onions fresh
- 1 tbsp Olive oil
- 1 liter Vegetable stock
- 1 tsp Sugar
- 5 tbsp Soy sauce light
- 120 g Chinese egg noodles
- 15 g Fresh coriander
- Salt and pepper
Instructions
- Peel the garlic and ginger, cut into slices and roughly chop. Halve the chilli peppers lengthways, core and thinly slice. Wash the spring onions and cut into thin slices. Cut the king oyster mushrooms into large pieces.
- Heat the olive oil in a saucepan, sauté the king oyster mushrooms, spring onions, chilli, ginger and garlic. Add the vegetable stock and soy sauce, season with salt, pepper and sugar.
- Add the noodles to the soup and cook for about 3-5 minutes until firm to the bite. Pluck the coriander leaves from the stalks, coarsely chop the coriander leaves. Spread Chinese noodle soup on plates and serve sprinkled with coriander.
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 4.3gProtein: 3.1gFat: 4.2g
