Soy & Ginger Noodle Soup

Ingredients

2 tbsp oil2 cups white or button mushroom (sliced)2 cups daikon (sliced)5 cloves garlic (grated)1 inch ginger (grated)1/4 cup soy sauce6 cups chicken or vegetable broth500 g dried or fresh noodles of choice (cooked till al dente, according to package instructions)

Garnish

4 cups leafy greens of choice (I used spinach)2 small carrots (julienned)2 hard boiled eggs (halved)red bell pepper (sliced, optional)scallions (thinly sliced)white sesame seeds (toasted)sesame oilchilli oil

Steps

Heat oil in a large pot over medium high heat.Add mushrooms & cook for 5 mins.Stir in garlic & ginger, continue to cook for 1 min or until fragrant.Add soy sauce, stir & cook for 3 mins or until mushrooms are soft.Add broth & bring to a boil.Meanwhile, in a separate pot, boil some water to blanch carrots & leafy greens, drain & set aside.Add more water if necessary, bring to a boil, cook noodles, drain & divide into individual serving bowls.Taste to adjust seasoning of soup.Ladle soup into bowls with noodles, arrange the vegetables, egg, sprinkle with scallions, sesame seeds, drizzle with a touch of sesame oil & serve with chilli oil on the side (optional)