Ingredients
Equipment
Method
- Rehydrate the dried shiitake mushrooms in boiling water for about 15 minutes until plump and tender.
- Drain the mushrooms, reserving some of the soaking liquid. Squeeze excess water from the mushrooms, remove the tough stems, and slice the caps thinly.
- While the mushrooms are soaking, place the vermicelli rice noodles in boiling water for 5 minutes until just tender. Drain well.
- Divide the soaked vermicelli, broccoli florets, tofu pocket strips, and bean sprouts among four serving bowls.
- In a saucepan, combine the reserved mushroom liquid, vegetable stock, light soy sauce, rice wine vinegar, sliced spring onions, and sliced mushrooms.
- Bring the broth mixture to a gentle boil, then cover and simmer for 10 minutes to allow the flavors to meld together.
- Ladle the hot broth over the prepared bowls of ingredients. The heat will slightly cook the broccoli while warming everything else.
- Garnish each bowl with fresh basil leaves and serve immediately.
Nutrition
Notes
For the best flavor, use high-quality vegetable stock as it forms the foundation of this soup. If you can't find tofu pockets, substitute with cubes of firm tofu. The mushroom soaking liquid adds incredible depth to the broth, so don't skip this step.
This soup is highly adaptable - try adding chili oil for heat, swap in different vegetables like bok choy or spinach, or include additional protein like shredded chicken for non-vegetarians.
Leftovers can be refrigerated for up to 2 days, though the noodles may absorb more liquid. When reheating, you might need to add a splash more stock.