Cook’s tip: Soak dried mushrooms in boiling water for 20 minutes to rehydrate, then drain. The soaking liquid makes a tasty stock but needs to be strained through a fine sieve to remove any gritty bits.
Variation: Omit the scallions and instead stir 75 grams (2 3⁄4 oz) bean sprouts into the hot juices just before adding the rice noodles. Garnish with chopped cilantro instead of scallion curls.
Each serving: 34 g protein, 6 g fat of which 2 g saturates, 58 g carbohydrate, 4.5 g fibre, 438 Calories