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Warming winter soups | |||||||||||||||
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Cooking time: 15 minutes Serves 4 1 vegetable stock cube 1 chicken stock cube 1 small packet of Chinese noodles (in specialist supermarkets) or vermicelli 15 fresh button mushrooms 1 big carrot 1 clove of garlic 1 small piece of ginger 1 sprig of fresh coriander Powdered chili Soy sauce Peel and chop the carrot and mushrooms into fine slices. Peel and grate a piece of ginger the size of a thumbnail. Heat a teaspoonful of oil in a pan and cook the garlic and ginger for a few minutes. Pour 750ml hot water into the pan and add the stock cubes. Mix until completely dissolved, add the piece of carrot and leave to cook for 2 minutes. Add the noodles and cook according to the instructions. Remove from the heat, add the fine slices of mushrooms (the hot soup will cook them), the coriander, a pinch of chili and a drizzle of soy sauce. Serve immediately. | |||||||||||||||
Sarah Horrocks
2012/12/02 | |||||||||||||||
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Soup recipes: ideas for original soups
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