ASDA part of the Wal-Mart family

• 150g rice noodles
• 1tbsp light soy sauce
• 1tbsp sesame oil
• 1tbsp sherry
• 1 egg white
• 2 chicken stock cubes, made up to 900ml with boiling water
• 2tsp chopped fresh root ginger
• 2 x 75g packs Asda shiitake mushrooms, wiped and sliced
• 3 spring onions, sliced diagonally into 1cm pieces
• Pinch of sugar
• Freshly ground black pepper
• Fresh coriander, to garnish

1 Cook the rice noodles following pack instructions, drain well then rinse under cold water to refresh them.

2 Meanwhile, combine the soy sauce, sesame oil, sherry and egg white in a jug.

3 Pour the stock into a pan, add the ginger, mushrooms and spring onions and simmer for 2 to 3 minutes. Add the sugar and freshly ground black pepper to taste.

4 Slowly pour the egg white mixture into the stock in a steady stream, stirring all the time.

5 Divide the rice noodles between warmed serving bowls and pour the soup on top. Garnish each bowl with sprigs of fresh coriander. Serve immediately.