MUSHROOM HOTPOT WITH GREENS

Ingredients

• 400 ml vegetable stock

• 4 spring onions,finely sliced

• 150 g shimeji mushrooms, cleaned and trimmed

• 150 g enoki mushrooms, cleaned, trimmed and sliced

• 150 g king oyster mushrooms

• 2 large cloves garlic cloves, finely chopped

• fresh ginger, grated

• 1 small packet baby bok choy

• cooked egg noodles

• soy sauce

• 1 tsp sesame oil

Cooking Instructions

1. Bring the broth to a brisk simmer. Add the remaining ingredients.

2. Reduce the heat, cover and simmer for about 5 minutes.

3. Serve over hot noodles with soy sauce and sesame oil on the table.

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