Recipe from Mushroom by Lesley Mackley.
What you'll need
2/3 cup Water
1/4 cup Dried shiitake mushrooms
4 cups Vegetable or chicken stock
3-cm piece Fresh ginger, grated
2 Cloves garlic, thinly sliced
85 g Fresh cremini mushrooms, thickly sliced
1 tbsp Soy sauce
70 g Rice vermicelli noodles
3 Scallions, thinly sliced
1. Bring the water to a boil. Remove from heat and add the shiitake mushrooms. Let soak for 10 minutes, then remove the mushrooms with a slotted spoon, chop coarsely, and set aside. Strain the mushroom liquid to remove any dirt or grain and pour into a clean pot.
2. Add the stock to the mushroom liquid and bring to a boil. Add the ginger, garlic, shiitake, and cremini mushrooms and soy sauce. (Here I added some snow peas that I had...delicious, but optional). Cover and let simmer for 10 minutes.
3. Meanwhile, cook the noodles according to package instructions. Drain and add to the soup, let simmer for an additional 3 minutes.
4. Sprinkle the scallions over the soup and garnish with cilantro. Serve and enjoy!