Noodle Soup With Mushrooms And Tofu - cooking recipe

Ingredients

3 cups chicken stock
3.5 oz shiitake mushrooms
2 tbsp soy sauce
3/4 inch fresh ginger, sliced
1 tsp sesame oil
7 oz fresh egg noodles
3.5 oz oyster mushrooms
1 None carrot, julienned
3 None green onions, trimmed, sliced, plus extra shredded to serve
8.75 oz fresh silken tofu, cubed
1 None small red chili, sliced

Preparation

In a large saucepan, bring stock to a boil along with shiitake mushrooms, soy sauce, ginger and sesame oil. Reduce heat and simmer gently for 4-5 mins.
Meanwhile, cook egg noodles following package instructions. Set aside.
Add oyster mushrooms, carrot and green onions to soup and simmer for another 1-2 mins, until just tender.
Distribute noodles between 4 serving bowls. Gently slide tofu onto noodles. Top with soup. Serve garnished with sliced chili and green onions.