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Chive and Silver Tooth Soup
A light, meatless soup of mung bean sprouts, chives, and glass noodles simmered briefly in a clear broth, clean-tasting and ready in minutes.
Instructions
- 1
Finished product, delicious instant soup.
- 2
Wash the chives and cut them, set aside. Wash the bean sprouts and set aside. Prepare a small bundle of vermicelli.
- 3
Heat the wok and pour in corn oil, stir-fry the shredded ginger, and sauté the mung bean sprouts.
- 4
Pour in purified water and bring to a boil, add the vermicelli and chives, and cook over medium heat for 10 minutes.
- 5
Add a little salt and remove from the heat.
- 6
Light finished vegetarian food.
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Ingredients
Main Ingredients
- chivesto taste
- Mung bean sproutsto taste
- fansto taste
Seasonings
- Corn oil10 ml
- Salta pinch
Auxiliary Ingredients
- Shredded gingera pinch