Ingredients
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2 garlic cloves, crushed and chopped up
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1 teaspoon fresh ginger, chopped
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1/4 cup light soy sauce
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1/2 cup frozen corn
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1 cup bamboo shoot, from a jar
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2 cups carrots, shredded
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1 teaspoon dried chili pepper flakes
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13 1/2 ounces rice noodles, already cooked
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53 fluid ounces vegetarian chicken stock
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1/8 teaspoon ground black pepper
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1 cup green onion, including the green tops, roughly chopped
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1/4 cup rice wine vinegar
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1 cup mushroom, thickly sliced
Instructions
- Put the stock, garlic and ginger into a large pot and bring to a boil.
- Reduce heat and allow to simmer for about 5 minutes.
- Add the onions, rice wine vinegar and sauce and bring back to a boil.
- Add in the mushrooms, corn, bamboo shots,shredded carrots and dried chili flakes. Allow to boil for about 5 minutes.
- Put the noodles and black pepper into the pot and cook for two or three minutes just until they are warmed up.
- Divide into bowls and enjoy.