Noodle Soup With Mushrooms And Tofu

• 3 cups chicken stock
• 3.5 oz shiitake mushrooms
• 2 tbsp soy sauce
• 3/4 inch fresh ginger, sliced
• 1 tsp sesame oil
• 7 oz fresh egg noodles
• 3.5 oz oyster mushrooms
• 1 None carrot, julienned
• 3 None green onions, trimmed, sliced, plus extra shredded to serve
• 8.75 oz fresh silken tofu, cubed
• 1 None small red chili, sliced

1. In a large saucepan, bring stock to a boil along with shiitake mushrooms, soy sauce, ginger and sesame oil. Reduce heat and simmer gently for 4-5 mins.
2. Meanwhile, cook egg noodles following package instructions. Set aside.
3. Add oyster mushrooms, carrot and green onions to soup and simmer for another 1-2 mins, until just tender.
4. Distribute noodles between 4 serving bowls. Gently slide tofu onto noodles. Top with soup. Serve garnished with sliced chili and green onions.

chicken stock, shiitake mushrooms, soy sauce, ginger, sesame oil, egg noodles, oyster mushrooms, carrot, green onions, silken, red chili

Taken from recipes-plus.com/api/v2.0/recipes/27881 (may not work)