Chinese•comfort
Vegetable Noodle Soup
Easy to make winter warm vegetable soup with freshly hand pulled noodles
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 portions freshly made noodles
- 4 large pieces of cabbage
- 1 small section carrot
- 5-6 fresh shiitake mushroom
- 1 package or can bamboo shoots
- 1 tbsp. cooking oil
- 1 garlic clove ( ,sliced)
- water as needed
- 1 tsp. sugar
- 2 tbsp. light soy sauce
- 1/2 tbsp. sesame oil
- pinch of salt
Instructions
- 1
Heat up around 1 tablespoon of cooking oil in a deep pot and fry garlic until aroma over slow fire.
- 2
Add shredded shiitake mushrooms, carrots, bamboo shoots and cabbage. Shortly fried until slightly softened. Add 2L water, bring to a boiling. Add light soy sauce and sugar. Simmer for 20 minutes over slowest fire.
- 3
Season with salt and drizzle some sesame oil.
- 4
In another pot with enough water, cook the fresh noodles for 2-3 minutes. Place around 1 and 1/2 cups of vegetable noodle stock in and then place the noodles in.
- 5
Serve with chopped scallion.