4 dried shiitake mushrooms
2-3 bunches baby bok choy (cleaned)
200g sliced Dorado that has been steamed
1 cup baby prawns, steamed, peeled & de-veined
1.5l chicken stock
1 tbs dark soy sauce
1 tsp of Worcester sauce
2 tbs brown sugar
1 tbs fish sauce
2 tbs lime juice
1 tbs chopped coriander
Sliced red chilli, basil leaves, bean sprouts & lime wedges for garnish.
Place shiitake mushrooms in a ceramic bowl and add just enough boiling water to cover. Allow to soak for 15 minutes. Drain and remove stalks and slice thinly. Reserve the water. Cook the egg noodles according to instructions on the package. Drain and divide into four soup bowls. Top with the bok choy and coriander. Add and divide the fish and prawns. Bring stock to the boil, add mushroom water, soy sauce, sugar, lime juice, Worcester sauce and fish sauce. Pour or ladle the broth into the bowls and garnish with basil, chilli, sprouts and lime wedges.
2 cucumbers, 2 stalks celery, 3 romaine lettuce leaves, big handful kale, 2 apples.
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