Chestnut Mushroom & Buckwheat Noodle Soup

Prepare all vegetables - julienne carrots, chop baby corn, thinly slice mushrooms and Pak Choi. Mince garlic and ginger.

In a large pot melt butter, add carrots and cook for 2 Minutes, then add mushrooms and cook for further 2 Minutes.

Add baby corn and pak choi, and cook for 1 Minute before adding minced garlic and ginger.

Add vegetable or chicken stock and bring it to boil. Add noodles and cook for final 5 Minutes.

Serve with a drizzle of toasted sesame oil and soy sauce.