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home / vegetarian soups / Mung bean vermicelli vegetarian soup

Mung bean vermicelli vegetarian soup

This is a hearty vegetarian soup with carrot, bamboo shoot, cabbage, shiitake mushrooms, cloud ear and wood ear fungus and mung bean vermicelli.

This soup is thickened with cornstarch mixture and the texture blends very well with the mung bean vermicelli.

Ingredients

60ml cooking oil
30g cloud fungus
30g wood ear fungus
55g mung bean vermicelli
4 shiitake mushrooms
100g cabbage
55g canned bamboo shoot
100g carrot
1 litre vegetarian soup stock

Seasoning A

1 1/2 tsp salt
1 tbsp light soy sauce
1/2 pepper

Seasoning B

cornstarch mixture (1 tbsp with 2 tbsp water & 1 tsp sesame seed oil)

Directions

Soak the cloud ear fungus, wood ear fungus till soft and expanded. Drain and cut into thin strips
Soak the mung bean vermicelli in hot water to soften. Drain and leave aside
Wash and slice the shiitake mushrooms
Cut the cabbage into long strips, wash thoroughly
Wash the canned bamboo shoot and cut into thin strips
Wash and peel the carrot, cut into thin strips
Heat the oil in a wok
Add the cloud fungus, wood ear fungus, mung bean vermicelli, shitake mushrooms, cabbage, bamboo shoots and carrot
Stir fry for a while, add seasoning A
Mix well and add soup stock
Bring soup to a boil
Add cornstarch mixture and stir continuously until soup thickens
Serve

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