DRIED BEAN CURD SKIN AND VERMICELLI SOUP

Ingredients :

• 15 g dried bean curd/tofu skin.
• 25 golden needles (dried, lily buds).
• 5 g black moss.
• 50 g bean thread vermicelli.
• 900 ml water
• 1 tsp salt.
• 2 tbs light soy sauce.
• 1 tbs rice wine.
• 5 g fresh root ginger, finely chopped.
• 2 spring onion, finely chopped.
• 2 tsp sesame seed oil.
• fresh coriander for garnish.

Methods :

1. Soak the bean curd skin in hot water for 35 minutes and then cut it into small pieces.
2. Soak the lily buds and black moss in water separately for 20 minutes. Rinse the lily buds until clean. Loosen the black moss until it resembles human hair. With a pair of scissors, cut the vermicelli into short lengths.
3. Bring the water to the boil in a wok. Add all the ingredients together with the seasoning. Stir until well blended.
4. Cook the soup for 2 minutes, add the sesame seed oil and serve hot, garnished with coriander.