Chinese Mushroom Noodle Soup
1 oz dried morel, porcini or chinese mushrooms
3 cups chicken stock
2 – 3 Green/Spring onions – finely sliced into rounds
1 Tablespoon Oyster Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Dark Soy Sauce
4oz Dried Chinese noodles of your choice (quick cook – no longer than 5 minutes)
1 small head of Bok Choy/Pak choi, chopped or sliced
1 small head of Choy Sum, chopped or sliced
Soak the mushrooms in 2-3 cups of hot water for 10 minutes, then remove the mushrooms from the water with a slotted spoon and reserving 1 cup of the liquid.
Slice the mushrooms and set aside.
In a large saucepan, heat the chicken stock and bring to a boil.
Add the green onions, soy sauces, oyster sauce, mushrooms, mushroom liquid, Bok Choy, Choy Sum & the noodles. Return to a boil.
Reduce the heat and cook according to noodle package instructions (just until tender).