1. Remove core from bok choy,cut leaves crossways into four,then wash thoroughly and drain.
2. Bring a pot of water to the boil and cook dried udon noodles for eight to nine minutes or until just tender. Refresh under cold water,drain,set aside.
3. Bringstock to the boil in a large heavy-based pot. Add ginger,soy sauce and sugar and stir to combine. Reduce heat,add shiitake mushrooms and simmer for two minutes. Add bok choy,carrot,celery,snow peas,black cloud ear fungus and cabbage and simmer for a further minute or until vegetables are just tender. Stir in sesame oil and remove pot from stove.
4. Ladle soup into bowls. Place reserved cucumber,bean sprouts,coriander,mint and chilli on a plate and serve alongside soup,with ramekin of light soy sauce.
Kylie Kwong'sChinese vegetable stock recipe.
If you like this recipe,try mychilli,chicken and Hokkien noodle soup.
Find more of Kylie Kwong's recipes in theGood Food Favourite Recipes cookbook.