「素食」抓住春天的尾巴：春筍酸菜粉絲湯 |【Vegan】Vermicelli Noodle Soup With Bamboo Shoot & Pickled Mustard Green

I went to grandma's house to dig some spring bamboo shoots. My grandma dug a big bag of the shoots for me to bring home. It happened that I pickled a lot of mustard green last year and it's ready to eat, so I made this pickled green mustard vermicelli soup.
清明节那天回外婆家去挖了春笋，外婆挖了一大袋让我带回家吃，正好我去年腌制了好多酸菜已经发酵的风味十足了，我索性做了个小时候爱吃的酸菜粉丝汤，呃…至于为什么视频现在才剪出来，因为我懒给遗忘了哈哈，不过没有春笋了也可以不放味道也很好吃啦！

Ingredients/材料:
酸菜 150g Pickled Mustard Green
春笋 120g Spring Bamboo Shoots
鲜腐竹 100g Fresh Yuba
粉丝 一把 One Handful of Vermicelli
鲜木耳 几朵 Few Black Woodear Mushrooms
泡椒 1个 One Pickled Chili Pepper
生姜 2片 2 Slices of Ginger
花椒 5粒 5 Sichuan Peppercorn
干辣椒 1个 One Dried Chili Pepper
小米辣1个 One Chili Pepper
香菜适量 Some Coriander

调味料/Seasonings：
盐 适量 Salt
花椒油 1/2小匙 1/2 Tsp Sichuan Peppercorn Oil
胡椒粉 适量 White Pepper Powder
松茸粉 1/2小匙（可用生抽代替）1/2 Tsp matsutake powder (can be replaced by light soy sauce)

Tips:
1. Stir fry pickled mustard green for slightly longer time to get a better flavor.
酸菜一定要多炒一会风味更佳
2. Boil the soup for a while for a better flavor.
汤多熬一会儿会更鲜美

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