Soya Vermicelli Soup

Ingredients

a packet of vermicelli - soaked
250 ml of soya milk
1 tomato - cut into wedges
a few leaves of chinese cabbage - sliced
1 canned of sliced button mushrooms
some tao pok sliced
seaweed, ginger slices
water
veggie bouillon and pepper
sesame oil

Method

1. Heat a pot, saute with ginger slices till golden brown. Pour in water and empty soya milk to form soup.

2. Add in the tomatoes and chinese cabbages. Seasoning to your taste.

3. In another small pot, bring water to boil. Blanched in a share of soften vermicelli. Topped with mushrooms and sliced tao pok. Ladle over with soya soup.

4. Topped with seaweed and dashed in sesame oil and pepper. Serve hot with your favourite red chillies.