Where to buy 
Ingredients:
- 1 bag of dried mixed mushrooms for soup
- 4 cloves of garlic , thinly diced
- 2 shallots, thinly diced
- 2 cm of ginger root, thinly diced
- 4 cups chicken or vegetable broth
- 2 scallions, thinly diced
- A handful of bean sprouts
Method:
Soak the mushroom mix in a cup of hot water for about ½ an hour.
Fry the garlic over a low flame until light brown, add the shallots and ginger and continue to fry until the garlic becomes dark brown but not burned. Add the chicken/vegetable broth.
Drain and squeeze the water out of the mushrooms and add to the soup. (Save the mushroom liquid).
Add the mushroom liquid and bring to a simmer for a few minutes; season with lemon and salt to taste.
In the serving bowls arrange green onions, hot peppers, sprouts and cilantro and pour the soup into the bowls.
It is recommended to add rice noodles to the soup that have been soaked in cold water an hour previously.
Enjoy!
