Calories 122, Fat 2.7g, Saturates 0.4g, Carbohydrates 19g, Sugars 4.2g, Protein 4.3g, Salt 1.7g
Heat a large saucepan or stock pot over a medium heat and add the sesame oil. When the oil is hot, add the sliced mushrooms and sauté over a high heat to brown them on the outside.
Add the garlic, star anise and ginger to the mushrooms and fry for a few seconds until fragrant.
Place all the other ingredients, except the coriander leaves, into the pan and mix together. Bring to a simmer and cook very gently for 10 minutes or until noodles are just soft.
Add the coriander leaves, reserving a few for garnish.
Serve the soup in warmed bowls, ensuring the ingredients are evenly distributed. Top with coriander leaves and a drizzle of soy sauce and sesame oil, if you like.
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