Vegetable And Noodle Soup - cooking recipe

Ingredients

6 cups chicken or vegetable stock
4 oz shiitake mushrooms, thinly sliced
1 (1 inch) piece ginger, peeled, julienne
1 tbsp reduced-salt soy sauce (or to taste)
1 tbsp Chinese rice wine
14 oz packet fresh thin egg noodles
4 oz finely shredded Chinese cabbage
1 None small carrot, julienne
2 None thinly sliced green onion, cilantro and mint leaves, to garnish
None None sliced red chili, to serve

Preparation

In a large saucepan, combine stock, mushrooms, ginger, soy and wine. Bring to a boil on high. Reduce heat to medium and simmer for 4-5 minutes.
Add noodles and simmer for 1-2 minutes, until tender. Add cabbage and carrot.
Divide noodles among serving bowls. Ladle hot broth over. Top with onion, herbs and chili to serve.