What you’ll need:
- About 4 cups of water
- 2-4 chicken or veg stock cubes, low sodium if possible
- Soya sauce
- Shitake mushrooms (Or any “exotic” mushroom)
- Whatever veg is in your fridge, cabbage, red onion, green onions, 1 red chilli, some fresh coriander
- Rice or glass noodles (or any Asian noodle you enjoy)
What to do:
In a large pot, bring the water to a boil, toss in the stock cubes, grate in some ginger, and add a bit of soya sauce. Lower the heat and bring to a low simmer.
In the pot of broth, throw in the cabbage, the spring onions and the coriander. In a frying pan, add a tiny bit of oil, and fry up the garlic, mushrooms, red chilli, and red onion until everything gets a bit crispy and brown.
Right before you’re ready to eat, throw in the noodles. Make sure you cook the noodles according to the package instructions but generally they should only take a few minutes to soften in the hot water.
Serve the soup in a bowl and top with the mushrooms, garlic, onions and chilis.