Asian Vegetable Soup

• 1/2 carrot
• 1/2 leek
• 1/2 zucchini small
• 1 green onion
• 2 oyster mushrooms
• 3 peeled prawns
• mushrooms "Judas ear"
• 1 piece fresh ginger
• 5 1/4 ounces rice noodles
• coriander
• chilli
• mirin sweet sake
• fish sauce
• soy sauce
• 4 1/4 cups water
• salt
• mild olive oil

1. Cut vegetables into julienne strips except the green onion, which should be cut into rings and set aside till the end. Saute vegetables in a wok with a little sweet oil.
2. Add the mushrooms (which have been previously hydrated), sliced ginger, and some peeled prawns.
3. Add 1 liter of water and bring to a boil.
4. Add a splash of mirin (sweet sake), fish sauce, and soy sauce. Season with salt as desired, and add the noodles. Let boil for three minutes and serve.
5. To serve, garnish with a bit of green onion, cilantro, and chili.

carrot, leek, zucchini, green onion, mushrooms, prawns, mushrooms, fresh ginger, rice noodles, coriander, chilli, mirin sweet sake, fish sauce, soy sauce, water, salt, olive oil

Taken from www.yummly.com/recipe/Asian-Vegetable-Soup-2029619 (may not work)