Leafy Green Vegetables (eg, Bok Choy, Spinach)
Green Beans, Peas, Zucchini or other veges
Vegetarian Stock Cubes
Ginger (Fresh shredded)
To taste: (one or two of the following)
Vegetarian Oyster Sauce, Tamarind Paste, Lemon Juice, Dark Soy Sauce,
Hoi Sin Sauce, Black Bean Sauce, Sesame Oil
Noodles, Dried or Fresh (Egg, rice or wheat)
Chinese Vegetables (eg, Straw Mushrooms, Poku Mushrooms, Water Chestnuts,
Bamboo Shoots, Marinaded Dried Mushrooms)
Chop the vegetables.
Simmer in water, stock and ginger until vegetables are soft.
seasonings to taste, then strain off the vegetables (you could use
them in a stir-fry).
Add the noodles
and chinese vegetables, and maybe a few of the strained-off leafy
vegetables. Garnish with fresh corinader or Bean Sprouts.
Serve with chopsticks
and asian soup-spoons.
Note: This is
a very adaptable dish and can be prepared with a wide range of ingredients.
You can add strips of tofu, tempe, gluten or seitan for protein.
All over Asia there are Noodle Bars where you can choose your own
fresh ingredients and have Noodle Soup served in seconds.