INGREDIENTS

INSTRUCTIONS

Bring a pan of water to the boil and then add the garlic cloves,  leave
to cook for 2 minutes and then drain under cold water and throw  away
the cooking stock. Refill the pan again with fresh water and  repeat
this process 3 times. Then peel the garlic and chop finely.  Meanwhile
in another saucepan add the stocks, grated carrots and  ginseng. Bring
to the boil and then leave to simmer for 10 minutes.  After the stock
has simmered for a while remove from the heat and  squeeze the juice
out of the piece of ginger (this must have been  previously frozen and
then defrosted) so that the juice is easily  extracted into the broth.
Now add the noodles, lemon juice, soya sauce and chopped garlic.  Leave
the broth for a few minutes while the flavours infuse.  Remove the
noodles from the broth with either a slotted spoon or a  pair of
chopped sticks and place them in the serving dishes. Pour the  broth
over the noodles with a ladle and to finish, sprinkle a little  snipped
fresh coriander over each bowl.  Converted by MC_Buster.  Per serving:
598 Calories (kcal); 11g Total Fat; (16% calories from  fat); 21g
Protein; 109g Carbohydrate; 39mg Cholesterol; 3978mg Sodium  Food
Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2  Fruit; 2
1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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