Boil rice noodle and drain water. Add stock and ginger, boil them. After boil the stock, add all seasoning for your taste.
Pan fry cucumber, soybean sprouts and coriander with little vegetable oil, then season for light salt and pepper taste. Don't fry too much due to remain crunchy texture.
Pour soften noodle and soup in soup balls, then put grilled vegetables and line juice on top.
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