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Recipe: Beehoon Soup/Vermicelli Soup
1 serving of vermicelli (soak in hot water)
1 can of chicken broth
1/3 cup of water
3 dried Shitake mushrooms (soak in hot water, remove the stems, and cut into quarter’s)
2 cloves of garlic (minced)
3 fish balls
1 stalk of scallion (chopped)
Salt to taste
A dash of white pepper powder
3 drops of sesame oil
Heat up the wok with some cooking oil and stir-fry the chopped garlic until fragrant. Add in the can of chicken broth and water and bring the soup to boil. Add in the shrimps, fish balls, and vermicelli. As soon as the shrimps and vermicelli are cooked, add in the seasoning, dish up and serve hot.
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