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Ingredients
- 8 dried Chinese mushrooms
- 100 g (3 1/2 oz) dried rice vermicelli
- 800 g (1 lb 12 oz) Chinese broccoli, cut into 5 cm (2 inch) lengths
- 8 fried tofu puffs, cut into strips
- 125 g (4 1/2 oz) bean sprouts
- 1 litre (35 fl oz/4 cups) vegetable stock
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons Chinese rice wine
- 3 spring onions (scallions), finely chopped
- coriander (cilantro) leaves, to serve
Method
1. Place the mushrooms in a bowl, cover with boiling water and soak for 15 minutes. Drain, reserving 125 ml (4 fl oz/1/2 cup) of the liquid. Discard the mushroom stems, thinly slice the caps and set aside.
2. Soak the vermicelli in boiling water for 5 minutes. Drain the vermicelli and divide among four serving bowls, then top with the broccoli, tofu and bean sprouts.
3. Meanwhile, place the reserved mushroom liquid, stock, soy sauce, rice wine, spring onion and mushrooms in a saucepan and bring to the boil. Cover and cook for 10 minutes. Ladle into the serving bowls, garnish with coriander and serve.
