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Recipe of the week

Pak Choi & Noodle Soup

clear broth chinese soup

This clear soup is packed with goodness and is typically Chinese.
Chestnut mushrooms are ideal because they stay fairly firm and give a good flavour. You could use vermicelli rice noodles as an alternative to egg noodles.

Serves 4

Preparation and cooking time: 20 minutes
Freezing: recommended

1 litre Chicken Stock
1 tsp finely chopped fresh Root Ginger
1 small red Chilli, de-seeded  and chopped finely
Juice of 1/2 a Lime
1 tablespoon light Soy Sauce
50g Chestnut Mushrooms
2 Pak Choi heads,
Finely sliced 150g dried fine thread Egg Noodles
A kettle full of boiling water
2 tablespoons chopped fresh Coriander

Method

  1. Put the stock, ginger, chilli, lime juice and light soy sauce in a large saucepan.
  2. Simmer for 5 minutes over a moderate heat.
  3. Stir in the mushrooms and pak choi and continue cooking for another 5–7 minutes or until the green stems are cooked but not soggy.
  4. Place the noodles in a bowl and pour boiling water over them.
  5. Stir to separate the strands and then leave to soak according to the packet instructions.
  6. Drain off the water and divide the wet noodles between four warm bowls.
  7. Top up with the soup and decorate each bowl with chopped coriander.

This recipe is from Homemade Soups by Grace Mulligan & Dilwen Phillips and published by Simon & Schuster in 2012 ISBN 978-1-47110-176-2 priced £12.99 and available at all good book sellers. For a complete list of all WI books send a sae to 104 New King's Road, London SW6 4LY