Celery Soup

Ingredients

• 1 stalk celery, finely chopped
• 2 stalks celery
• Salt to taste
• 50 grams rice vermicelli noodles
• 1 tablespoon oil
• 1 tablespoon minced garlic
• 1 small onion, finely chopped
• 100 grams boneless chicken, cut into thin strips
• 4 cups chicken stock
• 8-10 button mushrooms, finely chopped
• 1 tablespoon soy sauce
• Crushed black peppercorns to taste
• 1 tablespoon minced ginger

Method

1. Heat 2 cups water in a non-stick wok. Add salt and boil
2. Break noodles and add, boil for a minute. Strain the noodles and set aside.
3. Heat oil in a non-stick wok. Add garlic and sauté for a minute. Add onion, stir and sauté on high heat for a minute.
4. Add chicken, mix and sauté on high heat for 2 minutes.
5. Add chopped celery and mix well. Add stock, stir to mix and bring to a boil. Simmer for 3-4 minutes.
6. Add mushrooms and stir. Add soy sauce and salt and mix well. Cook for 2 minutes. Reduce heat and add pepper powder and ginger.
7. Roughly chop celery stalks and add. Switch off heat.
8. Place noodles in individual soup bowl. Pour soup over noodles, garnish with celery leaf and serve piping hot.