Sweet & sour shiitake mushroom and rice vermicelli soup | vegan

This soup is perfect for autumn! The spices warmed us up and the sourness kind of reminded us of happy memories.

Servings: 2 (or 4 if starter dish) Preparation: 10 min Cooking: 15 min

Ingredients:

150 g rice vermicelli / rice noodles + hot water to soak

1 liter vegetable broth

10 shiitake mushrooms (if using dry, soak in water for 30 min beforehand), cut in bite-size pieces

4 dry small green chillies (seeds removed), finely chopped

150 g canned water chestnuts, cut to small pieces

6 Tbsp rice vinegar

juice of 1 small lime

1 tsp dried lemon grass

6 Tbsp soy sauce

2 Tbsp sugar

75 g bean sprouts

4 spring onions, chopped

Instructions:

Place rice noodles in a bowl, pour hot water on top and let them soak for about 10 min.
Bring 1 liter of vegetable broth to boil. Add the shiitake mushrooms and green chillies. Let it boil for a few minutes, then add the water chestnuts. Boil for 10 min.
Add the vinegar, lime juice, lemon grass, soy sauce, sugar and bean sprouts. Mix everything well.
Add the softened noodles to the pot. Cook for a couple of minutes.
Divide to two bowls and garnish with spring onions.