Placing raw beansprouts and spring onions into the soup bowl and then pouring hot stock on top means your beansprouts stay crunchy and the fragrance from the spring onions is released just before serving.

1. Soak the dried black Chinese mushrooms with just enough cold water to cover them for 1-2 h. Slice mushrooms which should be soft and plump, removing any hard stalks. Reserve the stock that these mushrooms make.

2. Whilst waiting for the mushrooms to soak, prepare the garlic oil. Slice the garlic thinly and fill a small saucepan with enough vegetable oil till it is 1.5cm deep. Heat oil and fry the garlic till it turns golden, remove from oil and drain on kitchen paper. Reserve the oil.

3. Place noodles, bean sprouts and spring onions in soup bowls.

4. Heat stock in a pan until it reaches a rolling simmer, adding in mushroom stock. Drop in both mushrooms and blanch gently for about 30 sec.

5. Pour stock and mushrooms into bowls, over the noodles and stir gently to integrate all the ingredients.

6. Drizzle with some garlic oil, top with garlic chips, add seasoning and enjoy.