MUSHROOM NOODLE SOUP

Slurpy noodles, earthy mushrooms and a hot, flavoursome broth: this has been a staple food in China since the Han Dynasty of 206 BC and is still much loved today by carnivores and veggies alike.

300g (10oz) medium noodles (you can use egg or rice noodles)

1 litre (4 cups) chicken stock (or use vegetable stock)

200g (3½ cups) button mushrooms, thinly sliced

3 tbsp Stir-Fry Sauce (see recipe or use shop-bought)

3 spring onions (scallions), sliced into rings

From the store cupboard

2 tsp sugar

¼ tsp white pepper

salt, to taste

Place the dried noodle nests into a large bowl and cover with boiling water; allow to soak for 3 minutes, drain and set to one side.

Pour the stock into a medium saucepan and bring to the boil. Next add the mushrooms along with the Stir-Fry Sauce, sugar and white pepper. Bring back to the boil and then turn down to a low simmer for 1 minute. Check the seasoning and add salt and a bit more white pepper, if needed.

Divide the noodles between 2 bowls (4 if this is a starter), pour over the soup and finally sprinkle with the spring onions.