Chinese Pure Vegetable Soup

Ingredients:

• 2 courgettes, diced
• 4 dried Chinese mushrooms
• 2 spring onions, chopped
• 1 teaspoon salt
• 25 g (1 oz) transparent noodles
• ½ bunch watercress.
• 2 carrots, diced
• 900 ml (1 1/2 pints) stock
• 1 small turnip, diced
• 50 g (2 oz) spinach, chopped
• 1 tablespoon soy sauce

How to Cook:

Put the mushroom in a warm water for 15 minutes.
Pinch dry and remove the hard stalks, then slice the mushroom caps.
Put the noodles in hot water for 10 minutes and drain.
Take out the stalks from the watercress and separate the leaves.
Take the stock to the boil.
Put the courgettes, turnip, watercress, spinach and carrots.  Cook for 20 minutes.
Put the remaining ingredients and cook for 5 minutes.
Serve it hot.

This recipe serves 4 to 6 people.