Using Herbs and Spices

Vietnamese Recipes & Cuisines (Rice & Noodles)

Noodles and Mixed Vegetables in Broth Recipe

Ingredients : Serves

1 1/2 liters

1 tablespoon

3

2 teaspoons

 

2 teaspoons

1 teaspoon

120 g

140 g

 

 

150 g

100 g

2 teaspoons

Vegetable stock, or plain water

Chinese wolfberry

Large dried shiitake mushrooms,

soaked in hot water 20 minutes, then halved,

reserve soaking liquid

Salt

Soy sauce

Fresh lotus root, thinly sliced

Pickled bamboo shoots,

blanched 1 minute and drained, halved lengthwise

and thinly slice

Dried wheat noodles, or any variety

Bok choy

Sesame oil

Method :
  • Bring the vegetable stock or water to the boil in a large pot.

  • Add wolfberry and shiitake, cover and let boil 1 to 2 minutes.

  • Season with the salt, soy sauce and sugar, then add lotus root and bamboo shoot. Cover, lower heat and simmer slowly for 3 to 4 minutes, turn off heat and leave to sit covered.

  • Bring large pot of water to a full boil, then add the dried noodles and cook.

  • Remove noodles from water, drain in colander, then add to the soup pot together with the bok choy, bring the soup back to a boil, then turn off the heat again.

  • Stir in the sesame oil, and transfer to soup tureen, or ladle into individual serving bowls.

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