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Noodle and Vegetable Soup

Recipe by Kylie Kwong from Kylie Kwong: Simply Magic

When I think of this soup I think of ‘lightness’ and ‘delicacy’ – this is why the vegetables are sliced finely and julienned. I think it is very important to match the preparation technique of an ingredient to the main character of a dish. For me, finely sliced vegetables equate with refinement, making this soup balanced not only in terms of flavour, but also in its overall composition.

Serves 4

Ingredients

1 small Cucumber
1 medium carrot peeled
220 g PACKET OF FRESH Hokkien egg noodles
6 cups Chinese Vegetable Stock
¼ cup Soy sauce
1 tablespoon Ginger Julienne
1 teaspoon white sugar
2 sticks Celery finely sliced on the diagonal
100 g fresh oyster mushrooms stems discarded and caps sliced
150 g fresh shiitake mushrooms stems discarded and caps sliced
150 g snow pea shoots mange-tout, trimmed and finely sliced
2.3 cups finely shredded Chinese cabbages
1 cup fresh bean sprout
0.3 cup Mint leaf
2 large Red chilli's finely sliced on the diagonal

Method

Using a vegetable peeler, finely slice cucumber and carrot lengthways into ribbons.
Cut slices into a fine julienne and set aside.
Place noodles in a colander and rinse well under hot running water, then drain.
Bring stock to the boil in a large heavy-based pot.
Add soy sauce, ginger and sugar and stir to combine. Reduce heat, add drained noodles and celery and simmer for 1 minute.
Toss in reserved carrots, mushrooms, snow peas and cabbage and simmer for a further minute or until noodles are just tender.
Remove pot from stove.
Ladle soup into large bowls.
Place reserved cucumber, bean sprouts, mint and chilli in small separate bowls and serve alongside soup.