Fish Curd with Bean Vermiceli Pot

Difficulty
Servings
For 4
Ingredients
Swanson Clear Chicken Broth 250mL
fish curd 150g
dried bean vermicelli (soaked in hot water) 50g
luffa (peeled and cut into pieces) 150g
minced garlic 2 tsp
spring onion (sectioned) Some
1
Heat 2 tsp of oil and slightly stir-fry garlic and luffa over medium heat.
2
Add Swanson Clear Chicken Broth, fish curd and bean vermicelli and bring it to a boil over medium-high heat. Garnish with spring onions and serve.
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