香菇肉碎杂蔬米粉汤 Mushroom Mixed Veggies Vermicelli Soup

太忙也可以变出的天使快餐，其实再简单不过的一餐也会有煮累的一天，只有不停地为下厨加点能逗自己愉快的方法咯！

香菇肉碎杂蔬米粉汤

{材料}香菇1朵（切丁，用沸水烫2分钟），鸡肉碎，胡萝卜丝和青菜丝（用加了点油和盐的沸水川烫1分钟左右）， 米粉（用沸水煮2-3分钟），蒜碎一点，无盐蔬菜高汤3汤匙。

{调味料} 酱油 ½ 茶匙， Mommy J天然昆布粉和有机香菇粉少许。

{做法}

1. 起油锅把蒜碎炒香，加入鸡肉碎炒至变色后再加入无盐蔬菜高汤和调味料煮沸。

2. 然后，将煮好的米粉，萝卜丝和青菜丝加入 拌均即可食用。

Vermicelli Soup with mushroom, minced chicken and green veggie

{Ingredients} Mushroom x 1 (diced, blanch over with boiling water about 2 min), minced chicken, shredded carrots and shredded green veggie (blanch over with boiling water that add with some salt and olive oil for 1 min), vermicelli (cook in boiling water for 2-3 mins), some chopped garlic, unsalted vegetable broth x 3 tbsp.

{Seasonings} Soy sauce x ½ tsp, some MommyJ natural kombu and organic mushroom food powder.

{Method}

1. Heat up oil to saute chopped garlic till fragrant, add in minced chicken to stir-fry until change color only add in unsalted vegetable broth and seasonings, continue stir frying till boiled.

2. Then, serve cooked vermicelli, carrots and green veggies with method 1 soup, ready to eat.

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