Chinese mie noodle soup

STEP BY STEP

Let's make something delicious.

1. 01

   Peel the ginger and carrots. Trim the spring onions. Finely grate the ginger. Cut the carrots and spring onions into thin strips approx. 3 cm long. Trim the stem ends from the shiitake mushrooms and thinly slice the mushrooms. Cut the tofu into cubes approx. 1 cm across. Pick the coriander leaves. Cook the mie noodles according to the packet instructions, drain and rinse under cold water. Soft-boil the eggs for approx. 5:30 minutes, drain and cool under cold water.

2. 02

   Heat 1 tbsp groundnut oil in a saucepan. Toast the Sichuan pepper, black pepper and star anise over a medium-high heat for approx. 30 seconds. Add the ginger and fry for 30 seconds. Pour in the stock and soy sauce and bring to the boil. Add the carrots and shiitake mushrooms. Remove the pan from the heat, cover and leave to infuse for 10 minutes.

3. 03

   Meanwhile, heat the remaining groundnut oil in a frying pan and fry the tofu cubes over a high heat until golden brown on all sides.

4. 04

   Peel and halve the eggs. Place in soup bowls with the mie noodles, spring onions, tofu and coriander. Pour over the hot soup, drizzle with sesame oil and serve.