1.000 ml water
2 cube chicken broth
2 pack Tofu, cut
20 g ear mushroom
50 g sohun / vermicelle de Longkow
¼ teaspoon pepper powder
½ teaspoon salt
1 tablespoon ebi / dried shrimps, pounded
5 garlic, finely grated
· In a bowl, soak the rice vermicelli until soft. Loosen it with a chopstick. Drain well. Set aside
· Soak the ear mushroom until soft. Drain well. Set aside.
· Boil water with chicken broth.
· Add the garlic, dried shrimps, salt & pepper in boiling water.
· Add Tofu. Simmer for 20 minutes.
To serve:
· Put some vermicelli in an individual bowl followed by ear mushroom.
· Ladle hot soup.
· on mange ce plat chaud.


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