- 1 tablespoon dried shrimp paste
- 2.5 cm (1 inch) piece fresh ginger, sliced
- 4 spring onions (scallions), chopped
- 1 star anise
- 6 dried Chinese mushrooms
- 1 teaspoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 spring onions (scallions), thinly sliced
- ⅓ cup (90 g) canned bamboo shoots, cut into fine matchsticks
- 125 g (4 oz) cooked prawns (shrimp), peeled and deveined
- 2 tablespoons salt–reduced soy sauce
- 2 teaspoons fish sauce
- 75 g (2½ oz) wok–ready thin Chinese egg noodles
- fresh coriander (cilantro) leaves, to garnish
- To make the stock, put all of the ingredients into a large saucepan and add 6 cups (1.
- 5 litres) water.
- Bring to the boil, skimming off any impurities that rise to the surface, then cover with a lid and simmer for 1 hour.
- Strain the stock into a bowl, discarding all of the flavourings, and set aside.
- Rinse the dried mushrooms in cold water and put them in a bowl.
- Pour over enough boiling water to cover and set aside to soak for 20 minutes.
- Drain, then discard the stalks and thinly slice the caps.
- Heat the sesame oil in a large saucepan over medium–high heat.
- Add the ginger and stir–fry for 30 seconds, then add the stock and mushrooms and bring to the boil.
- Reduce the heat to low and simmer for 3 minutes, then add the spring onions, bamboo shoots, prawns, soy sauce and fish sauce, stirring to combine.
- Bring back to the boil, then add the noodles and simmer for 2–3 minutes, or until softened.
- Divide the soup among serving bowls, sprinkle with coriander leaves and serve hot.
Preparation: 15 minutes, plus 20 minutes soaking
Cooking: 1¼ hours