Rice Vermicelli Soup with Won Ton

Cook Time: Less than 30 minutes
Servings: 2

Broth ingredients:

• 5 cups of water
• 4 tablespoons of chicken powder broth
• 1 Teaspoon Ginger Powder
• 2 tablespoons of fish sauce

Noodle Type:

• Rice Vermicelli - 8 to 10 oz of noodles. 

Ingredients:

• 3 tablespoons of dried fugus
• 4 tablespoons of green onions (chopped)
• 2 tablespoons of cilantro
• 2 cups of romaine lettuce - chopped
• 10 wontons

Directions:

• Soak rice vermicelli in cold water for 15-20 minutes.
• Soak dried fungus in cold water for 15-20 minutes.

In one pot:
3-4 cups of water. When water is boiling, put the rice vermicelli in the pot for 2 minutes. Then drain it and put in cold water on the noodles so it can stop cooking. Divide the noodles in two bowls.

In another pot:
Mix all the broth ingredients. Once broth is boiling, put won ton and dried fungus in broth for two minutes. Then pour the hot broth in the noodles bowls along with the won ton, fungus and chopped romaine lettuce.

Garnish with the green onions and cilantro.