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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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love me these asian soups. SO glad its winter. Ingredients:
8 dried shiitake mushrooms |
100 g vermicelli rice noodles |
100 g broccoli florets |
8 tofu pockets, cut into strips |
125 g bean sprouts |
1 liter vegetable stock |
2 tablespoons light soy sauce |
1 1/2 tablespoons rice wine vinegar |
3 spring onions |
basil, purple leaves to serve |
Directions:
1. Place dried mushrooms in a bowl, cover with boiling water and soak for 15 minutes. Drain and reserve from of the liquid. Squeeze the mushrooms and discard the stems. Thinly slice the caps.
2. Soak the vermicelli in boiling water for 5 minutes, drain.
3. Divide the vermicelli, broccoli, tofu puffs and bean sprouts among the 4 serving bowls.
4. Place the reserved liquid, stock, soy sauce and rice wine vinegar, spring onions and mushrooms in a sauce pan and bring to the boil. Cook covered for 10 minutes.
5. Ladle the soup into the serving bowls and garnish with the fresh basil leaves.
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