Pure Vegetable Soup

4 dried Chinese mushrooms
25 g/1 oz transparent noodles
Va bunch watercress
900 ml/11/2 pints stock
2 courgettes, diced
1 small turnip, peeled and diced
50 g/2 oz spinach, chopped
2 carrots, peeled and diced
1 teaspoon salt
1 tablespoon soy sauce 2 spring onions, chopped

Soak the mushrooms in warns water for 15 minutes. Squeeze dry and discard the hard stalks, then slice the mushroom caps.

Soak the noodles in hot water for 10 minutes; drain. Remove the stalks from the watercress and divide the leaves.

Bring the stock to the boil. Add the courgettes, turnip, watercress, spinach and carrots. Simmer for 20 minutes.

Add the remaining ingredients and cook for 5 minutes. Serve hot.

SERVES 4