Ingredients

Method

• 1 cup vegetable stock
• 6 spring onions, thinly sliced
• 150 g shimeji mushrooms, cleaned and trimmed
• 150 g enoki mushrooms, cleaned, trimmed and sliced lengthways
• 150 g king oyster mushrooms, cleaned and trimmed
• 3 T soy sauce
• 2 cloves garlic, crushed
• 1 scraped chunk fresh ginger, grated
• 1 head bok choy or cos lettuce, split lengthways
For serving
• Hot cooked egg noodles
• Soy sauce
• Sesame oil

Method

Ingredients

Bring the broth to a brisk simmer. Add the remaining ingredients.
Reduce the heat, cover and simmer for about 5 minutes.
Serve over hot noodles with soy sauce and sesame oil on the table.