This weekend I made this soup, it is perfect for the end of summer/ beginning of autumn as the soup gives you that warm comforting feeling while still being nice and light for summer.
To serve 3-4 people you will need:
a small handful/10g dried porcini mushrooms,
5 spring onions
1 pack 350g steak strips
oil for frying
2 cloves garlic
1 inch ginger
1.35 litres boiling water
3tbsp dark soy sauce
75g/ 2 nests, fine egg noodles
4 handfuls spinach
Start off by soaking the mushrooms in 150ml boiling water, cut the carrot and spring onions into strips and chop the ginger finely. Chop the garlic too, but I was using lazy garlic :)
Brown the beef in some hot oil, then remove with a slotted spoon and drain on paper towels.
Add the mushrooms and their water, soy sauce, a crumbled stock cube and the 1.2 litres of boiling water. Season with pepper and leave for 5 minutes.
Add the beef back to the soup and cook for another 5 minutes. Then add the noodles and cook for another 2 minutes.
Cover the wok with spinach and press it into the liquid with a spoon until wilted.
Then it is ready to serve.