Mushroom and Ginger Soup

Ingredients (Serves 4 People):

• 1/2 ounces of dried Chinese mushrooms or 4 1/2 ounces of crimini mushrooms
• 4 cups of hot vegetable bouillon
• 4 1/2 ounces of egg thread noodles
• 2 teaspoons of corn oil
• 3 minced garlic cloves
• 1-inch piece of finely shredded fresh gingerroot
• 1/2 teaspoon of light soy sauce
• 4 1/2 ounces of bean sprouts (to garnish)
• fresh cilantro leaves

Method:

1. Soak the dried mushrooms (if using) for at least 30 minutes in 1 1/4 cups of the bouillon. Remove and discard the stalks from the fresh mushrooms, then slice them. Drain the dried mushrooms and set the bouillon aside.
2. Bring a large pan of water to boil over a medium heat. Add the noodles and cook them for 2 to 3 minutes. Drain them thoroughly and then rinse. Set this aside.
3. Heat a large wok over a high heat. Add the oil and once it is hot, add the garlic and ginger. Stir them and add the mushrooms. Stir this for 2 minutes.
4. Add the remaining vegetable bouillon with the reserved bouillon and bring this to a boil over a high heat. Add the catsup and the soy sauce.
5. Stir in the bean sprouts and cook them until they are tender. Put some noodles into each bowl and ladle the soup on top. Garnish this with cilantro and serve. Enjoy!