Serves 4
Ingredients:
• 1/2 pack Ramen noodles, frozen
• 20fl oz (600ml) chicken stock
• 1 and 1/4oz (40g) fresh shiitake mushrooms, sliced
• 1 chilli halved and deseeded
• 2oz (60g) soya bean sprouts
• 3tbsp (45ml) rice vinegar
• 1tbsp (15ml) soy sauce
• 1tbsp (15ml) cornflour
• 2tbsp (10ml) sesame oil
• 2oz (60g) spring onions, chopped
• 2oz (60g) papaya flesh, diced
• 2oz (60g) natural tofu, diced
Preparation:
1. Put the chicken stock into a pan with the shiitake mushrooms, chilli, soya bean sprouts, rice vinegar and soy sauce and bring to a boil. Bind the soup with the cornflour mixed with a small amount of water to make a paste.
2. Bring the soup to a boil, add the frozen ramen noodles and boil, stirring, for 30 seconds.
3. Add the spring onions, diced papaya and tofu to the soup, reheat, stir in the sesame oil and serve.
This Soup recipe was published in 'Chinese Cuisine - p10'
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