Vermicelli and Mushroom Soup Recipes

Ingredients :

1 tablespoon

1/2 teaspoon

1/2 teaspoon

1 tablespoon

1 liter

2 tablespoons

1 tablespoon

55 g

55 g

8-10

vegetable oil

minced garlic

finely chopped fresh root ginger

chopped spring onion

vegetarian stock or water

soy sauce

sugar

dried bean curd skins, soaked then cut into small pieces

bean thread vermicelli, soaked then cut into short lengths

Chinese dried mushrooms, soaked and sliced

salt to taste

freshly ground black pepper

coriander sprigs, to garnish

Method :

Heat oil in a wok or pan and stir fry garlic, ginger and spring onions for 20 seconds, or until fragrant. Add stock or water and bring to a rolling boil. Add soy sauce and sugar and simmer for about 30 seconds. The soup can be made in advance up to this point, then brought back to the boil. Add bean curd skins, vermicelli and mushrooms and cook for 2-3 minutes. Adjust seasoning and garnish with coriander sprigs.

Serves 4-6

For non vegetarians, add 1-2 tablespoons dried shrimp, soaked if wished. Chicken or meat stock can be used instead of vegetable stock.

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