This fragrant, spicy soup is infused with ginger and garlic to give it a characteristic Asian flavour. Rounding out the soup and noodles are several super foods: cabbage, carrots, tofu, vinegar and corn. You can substitute diced cooked chicken for the tofu, and use any type of noodles you like.
Patsy Jamieson, Diane Temple
6 cups reduced-salt chicken or vegetable stock
3 slices peeled fresh ginger
2 garlic cloves, crushed
½ teaspoon chilli flakes
2 teaspoons vegetable oil
125g fresh shiitake mushrooms, stems removed, wiped clean, and sliced
2 cups wombok (Chinese cabbage), sliced
1 large carrot, cut into matchsticks
300g baby corn
200g firm tofu, drained, cut into 2cm cubes
1 tablespoon reduced-salt soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
100g vermicelli noodles
2 spring onions, diagonally sliced
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Bring the stock to a simmer in a large saucepan. Add ginger, garlic and chilli flakes. Partially cover and simmer over medium-low heat for 15 minutes to intensify the flavour. Strain the stock through a sieve into another large saucepan and discard the solids. Reheat before serving.
Heat oil in large, non-stick frying pan over medium-high heat. Add mushrooms and cook 2-3 minutes, stirring often until tender. Add cabbage and carrot and cook, and stir fry 30 seconds. Add to the stock with the corn. Simmer, partially covered, over low heat until cabbage is just tender, about 3 to 5 minutes. Add the tofu and heat through. Stir in soy sauce, vinegar and sesame oil.
Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes and then drain. Divide noodles among large soup bowls. Ladle the soup over the noodles and garnish with spring onions.