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1
Heat 4 cups of water in a kettle or on the stovetop. Remove before boiling (the water should be warm but not boiling hot).
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2
Put the dried black fungus into a medium bowl. Cover with the water and let it soak for 15 minutes.
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3
Meanwhile, heat olive oil over medium heat in a large sauce pan, soup pot or Dutch oven.
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4
Add garlic and ginger. Saute for 2 minutes.
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5
Wash and dry your greens and slice them into ribbons. Mince any stalks and add to the pot to saute for 5 minutes.
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6
Before you know it... magic! Your black fungus will have quadrupled in size. Remove the black fungus from the water and slice into thin ribbons. Add the black fungus and black fungus water to the pot.
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7
Add 4 cups of chicken stock, vegetable stock or water. Add soy sauce, oyster sauce and pepper. Bring the soup to a boil.
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8
Follow the package instructions to prepare the vermicelli. My noodle package said to soak them in lukewarm water for 5 minutes and rinse with hot water before adding to soup or stirfries.
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9
Crack the eggs into the boiling soup. Stir to break up the eggs.
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10
Add the greens and rinsed vermicelli. Bring the soup down to a simmer until the greens have wilted (about 2 minutes).
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11
Ladle the soup into bowls. Top with a drizzle of sesame oil and enoki mushrooms before serving. Let each person add sriracha to taste!
