MUSHROOM VERMICELLI SOUP

MUSHROOM VERMICELLI SOUP

Ingredients:

½ cup mushroom chopped
½ cup rice noodles
¼ cup tofu cut into cubes
¼ cup shallots, from the scallions, chopped
¼ cup scallion chopped
2 tsp coriander leaves
1 tsp ginger chopped very finely
2 tsp soy sauce
2 tsp sesame oil
Salt to taste
Little pepper powder to taste
3 cups of vegetable stock.

To Make Vegetable Stock:
1 big onion chopped
1 carrot chopped
1 cup chopped Chinese Celery
6 stems of the coriander leaves

Method:
In a pot, add in all the vegetables to make stock.
Add in 3 cups of water, boil it well for about 20 minutes.
Strain the stock and keep aside.
( You can make a poriyal with the stock vegetables)

In another pot, add in about 3 cups of water.
When the water boils, add in the rice vermicelli first.
When it is about half cooked, add in the mushrooms,
tofu, chopped shallots, ginger, and salt .

let it come to a nice boil. Add in the vegetable stock.
Let it boil once again, now add in the soy sauce.
Add also the pepper powder . Remove from the stove.
Now garnish with the scallions, coriander leaves.
Lastly pour in the sesame oil.
Serve piping hot in bowls.