Veggie Vermicelli Pot
Veggie Vermicelli Pot
Ingredients
For the stock
- 2 cups chicken broth (you can adjust this based on how soupy you want the pot to be)
- 2 stalks chopped celery
- half a red onion
- 2 star anise
For the pot
- Shiitake mushrooms
- Shimeji mushrooms or another mushroom of choice
- 1 bundle vermicelli
- 1 cup dried bean curd sticks, rehydrated
- 1 cup chopped cabbage
- 1 stalk green onion
- A few sprigs of cilantro
- salt to taste
- soy sauce to taste
- (Optional) red pepper or chili oil of choice
**This dish is meant to be created with leftover ingredients in your fridge or pantry! Veggie ingredient list is a guideline, but you can put whatever you desire.
Step-by-step
- Make your stock by combining your chicken broth, celery, red onion, and star anise. Boil for 30 minutes to 1 hour to bring out the ingredient’s flavors.
- When the stock is ready, choose your pot and line it with the washed and chopped ingredients. You can layer it according to your desire (there’s some creativity in this dish, but I usually put the easier to cook items on the top).
- Pour the stock into your prepped veggie pot. You can put less stock for a saucier finish or more stock for a soupier finish.
- Boil veggie ingredients for 15 minutes.
- Put salt and soy sauce to taste.
- (Optional) Top with red pepper or chili oil.
