1 ¾ ounces vermicelli noodles 1 tablespoon dried shrimp ¼ bag bean sprouts ¼ bag garlic chives 3 ½ ounces pork, ground 3 garlic cloves 3 tablespoons olive oil
For Broth: 1 tablespoon chicken broth 1 tablespoon sake 1 teaspoon Kikkoman® Soy Sauce Salt, to taste Pepper, to taste 3 cups boiling water
Roughly dice garlic, and fry in salad oil until golden brown. Then separate oil from garlic.
Place vermicelli noodles into large bowl, cover with boiling water (extra), and cover for 3 minutes. Then, gently rinse with cool water.
Soak dried shrimp in warm water, then finely chop them.
Remove fibrous roots from bean sprouts, and roughly chop garlic chives.
Heat some garlic oil, sauté dried shrimp and ground pork, and when cooked through, add broth. When broth comes to boil, remove scum, then add vermicelli noodles and lightly boil. Put into bowls together with soup.
Heat some garlic oil in pan, quickly sauté vegetables and put on top of soup mixture. Top with fried garlic.