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)

  1. 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.
  2. 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.
  3. 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.
  4. 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.