CHINESE CABBAGE AND TRANSPARENT NOODLE SOUP

Preparation Method :

• Soak the mushrooms in boiling water 30 minutes. Drain, and cut into thin strips. Soak the noodles in hot water 5 minutes. Drain. Cut the cabbage into 1-inch (2.5cm) pieces.
• Heat the oil in a large saucepan over high heat. Put in the mushrooms and cabbage, and stir-fry 3 minutes.
• Pour in the stock, and bring it to a boil. Add the tamari or shoyu sauce and vinegar, and simmer 5 minutes.
• Add the noodles. Bring the soup back to a boil. Cover and simmer 20 minutes.
• Add the spring onions (scallions) and sesame oil. Simmer, uncovered, 2 minutes.
• Serve at once.