Chinese noodle soup – Marcus Wareing’s How to Cook the Perfect…
Ingredients – serves 4
1.5l beef stock
4 celery sticks, strings removed and very finely sliced
1 carrot, peeled and pared into ribbons with a veggie peeler then cut julienne
1 leek, white part only, very finely sliced
6 spring onions, very finely sliced
100g dry Chinese egg noodles (medium)
- Bring the stock to the boil over a high heat, then simmer for 15-20 minutes until reduced to half its volume. As the volume decreases the flavour increases.
- While the stock is simmering bring a pan of salted water to the boil over a high heat. Add the vegetables, bring back to the boil, and blanch for 2 minutes. Lift out with a slotted spoon and transfer to a colander, rinse under the cold tap.
- Plunge the noodles into the vegetable blanching water and bring back to the boil, stirring to separate the strands. Simmer for 4 minutes and drain.
- Divide the vegetables and noodles among bowls, check and correct seasoning of the stock and ladle on top of the veg and noodles. Serve straightaway with soy sauce.