1 pkt Hakubaku Somen noodles
80g Shimeji mushrooms
80g Bamboo shoots (drained & finely sliced)
1 small Carrot (finely julienned)
180g Lotus root (finely sliced)
40g Gingko nuts
4 Spring onions (finely sliced, diagonally)
1 litre Chicken stock
1tbsp Soy sauce
2tsp Fresh ginger (grated)
Somen Noodles and Shimeji Mushrooms in vegetable broth.
STEP ONE:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then divide amoungst 4 deep serving bowls.
Place equal amounts of the bamboo shoots, carrot, spring onion gingko nuts and lotus root on top of the noodles.
STEP THREE:VEGETABLE BROTH
Pour chicken stock into a saucepan and heat until nearly boiling.
Ladle equal amounts of stock into each bowl.
Add a teaspoon of soy sauce to each bowl.
Add 1/2 teaspoon ginger to each bowl and stir.
Top each bowl with shimeji mushrooms and serve immediately.