Pour the stock into a saucepan, add the garlic and ginger, soy sauce and vinegar.

Bring to the boil, then cover the pan and reduce the heat to very low. Leave it to simmer gently for 10 minutes

Remove the garlic clove from the pan and discard

Add the sliced mushrooms and spring onions and bring the suit back to the boil simmer for 5 minutes and covered stirring occasionally

Add the noodles and shredded Chinese leaves and simmer for 3 to 4 minutes or until the noodles and vegetables are just tender

Stir in the coriander leaves simmer for a final 1 minute then serve the soup