I had been looking for a Chinese Soup Recipe for a while, I love cooking Chinese food but always struggled when it came to soups this I found this Chinese Leafy Noodle Soup in an old recipe book of my Grans and gave it a go. It was very easy to make and really delicious.
This Recipe serves 4 You will need:-
850ml Chicken Stock
1 Bunch Spring Onions, finely diagonally including the green tops
1 Tsp Finely grated fresh root ginger
2 Tsps Lemon Juice
2 Tsp Soy Sauce
Salt and Ground Black Pepper
50g Chinese Fine Egg Noodles
2-3 Chinese Lettuce Leaves, finely shredded and chopped
1/2 bunch Watercress, Chopped
In a saucepan heat the stock until on the point of boiling, then add just over half of the spring onions together with the grated ginger, lemon juice and soy sauce, Half cover with a lid and simmer gently for 5 minutes.
Meanwhile, bring a pan of salted water to the boil and add the egg noodles. Cook for 6 minutes until the noodles are cooked.
Add the lettuce and watercress to the chicken stock and simmer for a further 5 minutes.
Adjust the seasoning, if necessary transfer to a warmed serving bowl and garnish with the remaining shredded spring onions.
Drain the noodles thoroughly, then divide them equally between 4 warmed individual soup bowls. Spoon the soup into the bowls of noodles and serve immediately.
If desired you can add a little chopped cooked chicken or some chopped, peeled prawns a few minutes before the end of the cooking time.
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