Vermicelli And Mushroom Soup -

Vermicelli And Mushroom Soup

Ingredients

1 tablespoon vegetable oil
½ teaspoon minced garlic
½ teaspoon finely chopped fresh root ginger
1 tablespoon chopped spring onion
1 litre (35 fl oz/ 4½ cups) vegetarian stock or water
2 tablespoons soy sauce
1 tablespoon sugar
55 g (2 oz) dried bean curd skins, soaked then cut into small pieces
55 g (2 oz) bean thread vermicelli, soaked then cut into short lengths
8 -10 Chinese dried mushrooms, soaked and sliced
Salt and freshly ground black pepper
Coriander sprigs, to garnish

Details

Serves: 5

Method

Heat oil in a wok or pan and stir-fry garlic, ginger and spring onions for 20 seconds, or until fragrant. Add the stock or water and bring to a rolling boil. Add the 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 the bean curd skins, vermicelli and mushrooms and cook for 2-3 minutes. Adjust the seasoning and serve garnished with coriander sprigs.

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

Related food category:

• Starter