1 1/2 liters Vegetable stock, or plain water
1 tablespoon Chinese wolfberry
3 Large dried shiitake mushrooms,
2 teaspoons soaked in hot water 20 minutes, then halved,
reserve soaking liquid
2 teaspoons Salt
1 teaspoon Soy sauce
120 g Fresh lotus root, thinly sliced
140 g Pickled bamboo shoots,
blanched 1 minute and drained, halved lengthwise
and thinly slice
150 g Dried wheat noodles, or any variety
100 g Bok choy
2 teaspoons Sesame oil

Bring the vegetable stock or water to the boil in a large pot. Add wolfberry and shiitake, cover and let boil 1 to 2 minutes. Season with the salt, soy sauce and sugar, then add lotus root and bamboo shoot. Cover, lower heat and simmer slowly for 3 to 4 minutes, turn off heat and leave to sit covered. Bring large pot of water to a full boil, then add the dried noodles and cook. Remove noodles from water, drain in colander, then add to the soup pot together with the bok choy, bring the soup back to a boil, then turn off the heat again. Stir in the sesame oil, and transfer to soup tureen, or ladle into individual serving bowls.