The addition of udon noodles provides heartiness and sustenance for these winter months; you could easily substitute Hokkien or rice noodles. I cook all the vegetables very quickly once I have seasoned the stock so as to retain freshness of flavour, texture, colour and aroma.
1 bunch bok choy
1 x 300g dried organic udon noodles (I use Spiral brand)
1 tbsp ginger, julienned
1 tbsp light soy sauce
1 tsp white sugar
50g fresh shiitake mushrooms, stems discarded and caps finely sliced
1 small carrot peeled, julienned
2 celery sticks, finely sliced on the diagonal
90g snow peas, trimmed and finely sliced
50g fresh black cloud ear fungus, roughly chopped
1 cup finely shredded Chinese cabbage
1 tsp sesame oil
1 small cucumber, julienned
1 cup bean sprouts
¼ cup coriander leaves
¼ cup mint leaves
1 large red chilli, finely sliced on the diagonal
1. Remove core from bok choy, cut leaves crossways into four, then wash thoroughly and drain.
2. Bring a pot of water to the boil and cook dried udon noodles for eight to nine minutes or until just tender. Refresh under cold water, drain, set aside.
3. Bring stock to the boil in a large heavy-based pot. Add ginger, soy sauce and sugar and stir to combine. Reduce heat, add shiitake mushrooms and simmer for two minutes. Add bok choy, carrot, celery, snow peas, black cloud ear fungus and cabbage and simmer for a further minute or until vegetables are just tender. Stir in sesame oil and remove pot from stove.
4. Ladle soup into bowls. Place reserved cucumber, bean sprouts, coriander, mint and chilli on a plate and serve alongside soup, with ramekin of light soy sauce.
Kylie Kwong's Chinese vegetable stock recipe.
If you like this recipe, try my chilli, chicken and Hokkien noodle soup.
Find more of Kylie Kwong's recipes in the Good Food Favourite Recipes cookbook.