Vermicelli in Herbal Soup

Ingredients
(serve 4-6)

1 packet of Vermicelli, soaked
2 sachets of vegetarian bak kut teh
2 cake of beancurds
1 canned button mushrooms
a handful of beansprouts
a few stalks of caixin
water
dark soya sauce
a dash of pepper

Method

1. Immersed 2 sachets of vegetarian bak kut teh in water (for soup) for about 1hr and put to boil.

2. Cook vermicelli in a separate pot, drain and set aside.

3. Cut the beancurds into cubes and put into the soup and cook together. Add in dark soya sauce.

4. In 3 containers put the mushrooms, beansprouts and caixin respectively. Pour boiling hot water into the containers, cover and keep simmered. Drain about 30 minutes later.

5. For serving, put vermicelli in a bowl. Top with caixin, beansprouts and mushrooms. Scoop the herbal soup onto the vermicelli bowl and garnish with pepper.