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Ingredients: 120g glass noodles
20g dried mushrooms
4 cloves of garlic
1 large piece of fresh ginger, 4 carrots
3 small leeks
4tbsp oil
3l vegetable stock
2 cans of sweet corn
1-2tsp dried, grated chilis (really hot!)
10tbsp soy sauce
10tbsp white wine vinegar
Soak glass noodles and dried mushrooms separately in hot water.
Cut garlic and ginger into fine cubes, carrots and leek into fine strips, strain the mushrooms and cut them into strips.
Heat oil in a Wok, add garlic and ginger to stir fry + mushrooms, carrots and leek for 1-2 min, add vegetable stock, sweet corn, chili and bring the soup to the boil, strain glass noodles, cut them with scissors to a smaller size, add them to the soup for a short boil, now season to taste with soy sauce and vinegar.
My 'exemplar' was defenitely hot, but warming and tasty.
It was a big pot, but sorry, I don't know the exact quantity.
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