This fragrant, spicy soup is infused with ginger and garlic to give it a characteristic Asian flavour. Rounding out the soup and noodles are several super foods: cabbage, carrots, tofu, vinegar and corn. You can substitute diced cooked chicken for the tofu, and use any type of noodles you like.
Patsy Jamieson, Diane Temple
1 person made this
6 cups reduced-salt chicken or vegetable stock
3 slices peeled fresh ginger
2 garlic cloves, crushed
½ teaspoon chilli flakes
2 teaspoons vegetable oil
125g fresh shiitake mushrooms, stems removed, wiped clean, and sliced
Bring the stock to a simmer in a large saucepan. Add ginger, garlic and chilli flakes. Partially cover and simmer over medium-low heat for 15 minutes to intensify the flavour. Strain the stock through a sieve into another large saucepan and discard the solids. Reheat before serving.
Heat oil in large, non-stick frying pan over medium-high heat. Add mushrooms and cook 2-3 minutes, stirring often until tender. Add cabbage and carrot and cook, and stir fry 30 seconds. Add to the stock with the corn. Simmer, partially covered, over low heat until cabbage is just tender, about 3 to 5 minutes. Add the tofu and heat through. Stir in soy sauce, vinegar and sesame oil.
Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes and then drain. Divide noodles among large soup bowls. Ladle the soup over the noodles and garnish with spring onions.
Made it healthier.
To alter the calories I changed the following:
Took out the vegetable oil, carrot, corn and spring onions.
Added 50g each of tofu and shiitake mushrooms.
31 May 2009
(Review from Allrecipes AU | NZ)