Chinese-style Vegetable and Noodle Soup

My grandma was Chinese, so she taught me how to make this. I hope you enjoy it!

Ingredients (serves 4 people)

• 5 cups of vegetable or chicken stock
• 1 lightly crushed garlic clove
• 1-inch piece of fresh ginger that is peeled and cut into fine matchsticks
• 2 tablespoons of soy sauce
• 1 tablespoon of cider vinegar
• Generous 1 cup of fresh shiitake or button mushrooms (make sure the stalks are removed and the caps are thinly sliced)
• 2 large scallions (thinly sliced on the diagonal)
• 1 1/2 ounces of vermicelli or other fine noodles
• 6 ounces of Chinese leaves, shredded a few fresh cilantro leaves

Method

1. Pour the vegetable or chicken stock into a saucepan.
   
2. Add in the garlic, ginger, soy sauce, and vinegar.
   
3. Bring the stock to a boil, then cover the pan and reduce the heat to very low.
   
4. Let the stock simmer gently for 10 minutes.
   
5. Remove the garlic clove from the pan and throw it away.
6. Add the mushrooms and scallions to the soup and bring it back to a boil.
   
7. Let it simmer for 5 minutes (uncovered),stirring the soup occasionally.
   
8. Add the noodles and shredded Chinese leaves. Let it simmer for 3-4 minutes, or until the noodles and vegetables are just tender.
   
9. Stir in the cilantro leaves. Let it simmer for another minute.
   

Serve the soup hot. Enjoy!

This soup is very quick and easy to make.