The Vermicelli Soup is not really a soup but it’s like vermicelli in thick broth. This is great by itself as a vegetarian dish or you may add some meat in it to make it a dish in one pot.
This vermicelli dish reminded me of the dish my mom used to make for me when I’m sick. The texture of this dish is like ‘mien sien’.
If you like it to be more soupy, add more chicken broth and water. The vermicelli is like a sponge and by the time we served it, there is no more broth visible.
- 100g enoki mushroom
- 20g dried mushroom
- 100g vermicelli (made from mung bean)
- 1 cup chicken broth
- 1 cup water
- 1 egg
- finely sliced green onion and carrot for garnishing
- white pepper
- sesame oil
Click on the link below for the instructions.