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Vegetarian Chinese Soup with GF Vermicelli Noodles

(SERVES 2)

This easy Chinese vegetable soup is a perfect Asian tasty classic, healthy, and comforting. Make a batch the next time you need warming up with something hot on a cold day.

The noodles here are not cooked in the soup; they would absorb too much of the liquid. Instead, they are boiled separately, tossed with sesame oil, and then put into bowls, waiting to be warmed by the hot broth.

INGREDIENTS:

  • 3 Chinese mushrooms
  • 175g Nnova Rice Vermicelli Noodles
  • 2 litre water
  • 2 tbsp corn oil
  • 2 tbsp sesame oil
  • 1tbsp shredded bamboo shoot
  • 1 tbsp shredded carrot
  • A tbsp shredded celery
  • 1 tbsp straw mushrooms
  • 450ml clear soup stock
  • Salt

 CLEAR SOUP BROTH:

  • 175g parsnips
  • 175g turnips
  • 2 onions
  • 4 celery stalks
  • 2 tbsp corn oil
  • 4 tbsp chopped button mushroom stalks
  • 5 litres/ 2 ½ pints of water
  • 2 tsp salt
  • 3 black peppercorns
  • Bouquet Garni: (2 sprigs of parsley, 1 sprig of thyme and 1 bay leaf)

BROTH PREPARATION: 

  • Wash the parsnips and turnips but do not peel them. Chop then into chunks.
  • Peel the onions, wash the celery and chop these into chunks, too.
  • Heat the oil in a large saucepan and add all chopped vegetables and the mushrooms stalks. Cook stirring occasionally, for 5-7 minutes over a medium heat.
  • Add the water, salt, bouquet garni and peppercorns to the pan. Bring to the boil, then lower the heat and simmer for 30 minutes.
  • Strain the liquid into a bowl, pressing the vegetables with the back of the wooden spoon to extract as much liquid as possible. Discard the vegetables left in the strainer.

 PREPARATION:

  • Soak the Chinese mushrooms for 20 minutes in boiling water. Drain them. Cut off and discard the stalks and shred the caps.
  • Heat the corn oil and in a wok and stir-fry the shredded Chinese mushrooms for 2 minutes. Add the bamboo shoot, carrot, celery and straw mushrooms and stir-fry for 3 minutes more.
  • Add the vegetables to the broth and season. Bring to the boil.
  • Meantime cooks the vermicelli noodles according to the packet instructions and rinse them with warm water.
  • Tossed them in a pan with 2 tbsp of sesame oil.
  • Serve in a bowl and cover with the vegetable stock.

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