INGREDIENTS
2 cups
Button mushrooms
2 cloves
Garlic
2 tbsp
Ginger, fresh
1
bunch Scallions
4 cups
Vegetable broth
3 tbsp
Lime juice
3 tbsp
Soy sauce, low-sodium
2 tsp
Sriracha
125 g
Vermicelli rice noodles
1
Cinnamon stick
2 tbsp
Olive oil
1 tsp
Sesame oil
2 cups
Water