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Ingredients

3 teaspoons Massel vegetable stock powder
1-2 tablespoons 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

Method

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.

Chinese vegetable broth with noodles

How to make Chinese vegetable broth with noodles

Ingredients

Method