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1
1/2 liters
1
tablespoon
3
2
teaspoons
2
teaspoons
1
teaspoon
120 g
140 g
150 g
100 g
2
teaspoons
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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
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Method :
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Bring the vegetable stock or water to the
boil in a large pot.
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Add wolfberry and shiitake, cover and let
boil 1 to 2 minutes.
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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.
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Bring large pot of water to a full boil,
then add the dried noodles and cook.
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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.
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Stir in the sesame oil, and transfer to
soup tureen, or ladle into individual serving bowls.
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