Vegetable And Noodle Soup

• 6 cups chicken or vegetable stock
• 4 oz shiitake mushrooms, thinly sliced
• 1 (1 inch) piece ginger, peeled, julienne
• 1 tbsp reduced-salt soy sauce (or to taste)
• 1 tbsp Chinese rice wine
• 14 oz packet fresh thin egg noodles
• 4 oz finely shredded Chinese cabbage
• 1 None small carrot, julienne
• 2 None thinly sliced green onion, cilantro and mint leaves, to garnish
• None None sliced red chili, to serve

1. In a large saucepan, combine stock, mushrooms, ginger, soy and wine. Bring to a boil on high. Reduce heat to medium and simmer for 4-5 minutes.
2. Add noodles and simmer for 1-2 minutes, until tender. Add cabbage and carrot.
3. Divide noodles among serving bowls. Ladle hot broth over. Top with onion, herbs and chili to serve.

chicken, shiitake mushrooms, ginger, soy sauce, chinese rice, egg noodles, chinese cabbage, carrot, green onion, red chili

Taken from recipes-plus.com/api/v2.0/recipes/24722 (may not work)