For You Who Can’t Eat Spicy Food-three Fresh Rice Noodles with Fast Hand Mushroom Soup
1.
Boil the dried rice noodles in boiling water for two minutes, remove the cold water, and set aside.
2.
Shred the tofu skin and kelp separately.
3.
Pick and wash the greens.
4.
Add a bowl of cold water to the soup pot, add the mushroom soup and bring to a boil.
5.
Add kelp.
6.
Add tofu skin.
7.
Add cooked rice noodles.
8.
Add the washed vegetables and cook for one minute on high heat.
9.
Remove from the pot, put in a bowl, and decorate with two slices of carrots.