Suki Noodles in Soup

This delicious soup noodle is easy and quick to prepare. The addition of Thai or Chinese Suki Sauce is optional, but gives the soup a nice flavour and a spicy kick. This is a vegetarian version I am posting for my friend Kerry, but you can add any cooked meat or seafood of your choice and use fish or chicken stock instead.

The noodles used are bean-thread vermicelli or cellophane noodles, and they soak up about 10 times their weight in liquid, so they make for a really substantial soup.

Serves 2

Ingredients:

• 500ml clear vegetable stock
• About 2 slack handfuls of your choice of chopped or shreaded vegetables. Cabbage, carrots, beansprouts, mushrooms and green beans are excellent.
• 1 garlic clove, finely sliced (optional)
• About 2 slack handfuls of bean thread vermicelli
• 1/2 tsp of good quality rock salt
• Dash of light soy or mushroom soy sauce
• Dash of hemp oil (optional)
• Dash of sesame oil (optional)

Garnish:

• Chinese or Thai suki sauce (optional)
• 2 spring onions (scallions), finely chopped
• A sprinkle of raw beansprouts (optional)
• 1 tbsp of hulled hemp seeds (optional)
• 2 tbsp of sprouted beans and seed mix (optional)

Method:

In a large saucepan, bring the vegetable stock to a gentle simmer, then add the remaining ingredients. Return the soup to a simmer and continue simmering for a further 3 minutes, or until the noodles taste ready.

Add your choice of garnish and serve immediately.

Enjoy!