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素香菇貢丸湯河
Veggie Mushroom Balls Noodles Soup
材料：
好素素香菇貢丸 – 50克
河粉 – 60克
冬菇（浸軟後切片）- 20克
甘筍（切片）- 20克
唐芹（切粒）- 20克
薑（切片）- 10克
紅椒（切絲）- 10克
調味：
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – 適量
水 – 150毫升
糖 – 適量
麻油 – 適量
胡椒粉 – 適量
香菇粉 – 適量
Ingredients:
Soo Good Veggie Mushroom Balls – 50g
Pho – 60g
Dried mushroom (soaked and sliced) – 20g
Carrot(sliced) – 20g
Chinese celery (diced) – 20g
Ginger (sliced) – 10g
Red pepper (shredded) – 10g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce
Water – 150ml
Sugar
Sesame oil
Grounded pepper
Mushroom powder
做法：
- 河粉汆水後撈起備用。
- 鍋中加入水、鹽、香菇粉、麻油、胡椒粉，加入黑豆醬油調色，湯煮滾後加入素香菇貢丸及甘筍片。
- 水滾後放入河粉再煮滾即成。
Steps:
- Blanch pho, drain and set aside.
- Make soup base by adding water, salt, mushroom powder, sesame oil, grounded pepper and dark soy sauce in a pot. Bring to boil then add mixed balls and sliced carrot.
- Add pho and bring to boil. Serve.
