Chinese vegetable broth with noodles

Name: Chinese vegetable broth with noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 tsp Massel vegetable stock powder; 1-2 tbsp reduced-salt soy sauce, to taste; 3cm piece ginger, peeled, sliced into thin matchsticks; 100g fresh shiitake mushrooms, sliced; 125g dried thin long-life egg noodles; 1 head baby bok choy, leaves separated, thinly sliced crossways

4.6

(5)

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Cost: $2.61 /serving

Author : Kate Tait

lunch budget friendly kid friendly

Ingredients

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3 tsp Massel vegetable stock powder1-2 tbsp reduced-salt soy sauce, to taste3cm piece ginger, peeled, sliced into thin matchsticks100 grams fresh shiitake mushrooms, sliced125 grams dried thin long-life egg noodles1 head baby bok choy, leaves separated, thinly sliced crossways

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Instructions

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Step 1

Combine 1.5 litres (6 cups) hot water, vegetable stock powder, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger soften. Season to taste with black pepper.

Step 2

Meanwhile, cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.