Chinese seafood soup | Reader's Digest Australia

Ingredients

• 1 tablespoon dried shrimp paste
• 2.5 cm (1 inch) piece fresh ginger, sliced
• 4 spring onions (scallions), chopped
• 1 star anise
• 6 dried Chinese mushrooms
• 1 teaspoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 spring onions (scallions), thinly sliced
• ⅓ cup (90 g) canned bamboo shoots, cut into fine matchsticks
• 125 g (4 oz) cooked prawns (shrimp), peeled and deveined
• 2 tablespoons salt–reduced soy sauce
• 2 teaspoons fish sauce
• 75 g (2½ oz) wok–ready thin Chinese egg noodles
• fresh coriander (cilantro) leaves, to garnish