Sort-of Japanese style Soup Thing

Today, despite the weather, I fancied a light soup for dinner.
Possibly because I have a bit of a snuffly cold.

So I made this sort-of Japanese style soup out of a tub of homemade chicken stock from the freezer, various vegetables, leftovers and some random things I bought in Hoo Hing that have been sitting in the cupboard.

I say soup, but it ended up more as a big bowl full of lightly cooked vegetables and noodles with some soup underneath. It was light and delicious and just right.

My daughter especially enjoyed this soup, and wants it recorded here for posterity, so that she can make something similar herself one day.

• 1 litre Homemade Chicken Stock.
• Light Soy sauce, to taste.
• A small piece of root ginger, peeled and finely sliced.
• Vegetables, peeled and cut into thin strips: carrot, turnip, leeks
• A couple of tbsp of dried wakame seaweed pieces
• A few small dried Fu pieces (small gluten pieces for Japanese miso soup)
• Some cooked chicken breast, sliced into bitesize pieces.
• A packet of Shirataki Noodles, drained and thoroughly washed.
• Sesame oil, to drizzle.

Prepare the vegetables. I used a spiralo to cut the vegetables into thin strings.
Drain, wash and drain again the shirataki noodles to remove the packing water, which smells like it has ammonia in.
Put the wakame in a bowl and cover with cold water. It will expand to fill the bowl.
Heat the stock in a large saucepan.
Add the shredded ginger and soy sauce to flavour the soup.
Put in the fu, the shirataki, and the vegetables.
Let simmer for a minute or so until the fu has reconstituted and the vegetables are lightly cooked.
Add the rest of the ingredients and warm through.
Ladle immediately into soup bowls, and drizzle sesame oil over the top.