Glass Vermicelli and Luffa Gourd Soup

The weather is getting hotter, thus opting for something simple, light and nutritious is my first choice for lunch, as compared to a heavy meal.  Though I serve it as a 'one-bowl meal' but it also compliment well as a soup dish for a full meal for the whole family to enjoy.

Ingredients: (Serves 2)

1/4 cup minced pork (marinate with light soya sauce and pepper)

3 pieces dried cloud ear fungus

1 bunch dried snow fungus

1 bundle dried glass vermicelli (soaked and drained)

1/2 luffa gourd (peeled and cut into pieces)

3 baby corns (halved)

1/3 carrot (peeled and sliced)

2 cloves garlic (peeled and chopped)

3 slices ginger

2 bowls of water

1 tbsp cooking oil

Seasonings:

Chicken stock granules (to taste)

Salt (to taste, if needed)

Dash of grounded white pepper

Drizzle of sesame oil

Methods:

1. Soak dried cloud ear fungus and dried snow fungus in water until soft, trim the hard stems and tear into small pieces.
2. Heat cooking oil in a wok, add chopped garlic and ginger, and stir-fry until fragrant. Add in the water.
3. When water simmer, add in the minced pork (roll into small balls), cloud ear fungus, snow fungus, carrot, corn and luffa gourd. Let it boil for few minutes until all the ingredients are cooked.
4. Add in the glass vermicelli, when it comes to a boil stir in the seasonings, stir to mix, taste and serve.

Recipe adapted from "Best of the Best by SEASHORE" with amendments.