Spring Chinese Soup

1. Leek

olive oil 3 tbsp • leek 1.75 oz (50 g)

Wash the leek, cut into the rings and fry in oil.

2. Oyster mushrooms

oyster mushroom 3.5 oz (100 g)

Wash the oyster mushrooms, finely chop and add into the leek. Blend and saute for a while.

3. Vegetable

frozen vegetables (asian vegetable mix) 7 oz (200 g) • salt 1 tsp • chinese spice mixture 1 tsp • soy sauce 3 tbsp • oyster sauce 2 tbsp • water 2.1 quart (2000 ml) • pasta - instant noodles 1.75 oz (50 g)

Add mixed vegetable, salt, spicy chinese mixture, soya sauce, oyster sauce and water. Cook for 20 minutes. Remove from the heat, pour in pasta noodles and let it stand under the lid for 10 minutes. Blend and serve.