300 g vegetable stock

Vegetables
10 g cauliflower finely sliced
13 g baby corn sliced roundels
10 g mushroom sliced
10 g black mushroom sliced
10 g celery sliced
10 g leek sliced finely
10 g vermicelli soaked and  cut small

Sauces
5 g light soya sauce
0.5 g salt
4 g      tapioca
12 ml  water

For the garnish
1 g fresh coriander leaves

Portion : 235 g net weight
Cooking time :   10 minutes

Take stock in a pan and bring to a boil.
 
Add all the vegetables.
 
Bring to boil and allow to simmer for 2 minutes.
 
Add the sauces. Thicken with a mix of tapioca and water.
 
Remove and serve in a bowl. Garnish with coriander.