Rice Vermicelli in Creamy Egg Sauce

How about a Cantonese Style?

Ingredients

• rice vermicelli/mee suah    面线
• cabbage    包菜
• butterhead lettuce     结球莴苣
• amaranth    苋菜
• bean curd sheet     腐竹
• bean curd puff    豆腐卜
• egg    蛋
• onion    洋葱
• garlic    蒜
• maitake mushroom    舞茸/灰树花
• miso paste    味噌
• sesame oil    麻油
• sushi/sashimi soy sauce    寿司/刺身酱油
• corn flour    玉米粉
• salt    盐
• pepper    胡椒粉
• plain water    清水

  Steps 

1. Soak the bean curd sheet into water until they soften enough.    腐竹浸水泡软。
2. Cut ingredients into desire size.    把材料切成喜好的大小。
3. Bring a pot of water to boil, put in the rice vermicelli to boil a little while and drain.    煮滚水，然后放入面线稍微滚一下取出。
4. Saute the onion and garlic with sesame oil.     用麻油爆香葱，蒜。
5. Then put in cabbage, butterhead lettuce, amaranth, bean curd sheet, bean curd puff, and maitake mushroom.    加入包菜、结球莴苣、苋菜、腐竹、豆腐卜和舞茸。
6. Add some plain water, stir well with other ingredients and cook.   加清水，与其它材料兜匀煮下。 
7. Whisk the egg roughly and pour in. Make few stirs.    蛋稍打散加入，再略略搅拌。
8. Season with miso paste, soy sauce, salt, pepper. Thicken the soup with corn flour+a little water.    以味噌、酱油、盐、胡椒调味，然后打芡。
9. Finally, place the rice vermicelli into the (8) and mix well.    最后放面线在(8)里稍微搅拌一下。