Mushroom, Corn, and Noodle Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps Nut oil
- 1 ½ cups shiitake mushrooms (sliced)
- 4 scallions (trimmed and chopped)
- 1 clove garlic cloves (crushed)
- 1 carrot (trimmed and cut into very thin sticks)
- ¾ cup Snow peas (mange tout)
- 5 cups chicken stock
- 2 Tbsps light soy sauce
- 2 Tbsps dry sherry
- 1 ¾ ozs instant Rice noodles
- 1.333 cups Baby corn
Preparation steps
1.
Heat the oil in a wok, add the mushrooms and fry for a couple of minutes.
2.
Add the spring onions, garlic, carrot and snow peas and stir fry for a couple of minutes.
3.
Pour in the chicken stock, soy sauce and sherry.
4.
Add the rice noodles, baby corn and cook for 3 minutes to warm through.
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