1.2 litres vegetable or chicken stock

1 garlic clove, lightly crushed with the flat side of a knife

2.5cm peeled cube of fresh root ginger, cut into fine matchsticks

30ml soy sauce

15ml cider vinegar

85g fresh button mushrooms, stalks removed and thinly sliced

2 large spring onions, thinly sliced on the diagonal

45g vermicelli or other fine noodles

170g Chinese leaves, shredded

a few fresh coriander leaves

Pour the stock into a saucepan. Add the garlic, root ginger, soy sauce and vinegar. Bring to the boil, then cover the pan and reduce the heat to very low.

Leave to simmer gently for 10 minutes. Remove the garlic clove and discard it.

Add the sliced mushrooms and spring onions and bring back to the boil. Simmer for 5 minutes, uncovered, stirring occasionally.

Add the noodles and shredded Chinese leaves. Simmer for 3-4 minutes or until the noodles and vegetables are just tender.

Stir in the coriander leaves. Simmer for a final 1 minute.

Serve the soup hot.