Directions

1. Steep vermicelli in water for 10 minutes, drain the water, and put it aside.
2. In a 500ml Thermos Food Jar, add in boiling water and leave it to preheat 10 minutes. Pour away the water after 10 minutes. Add in rice vermicelli, smoked salmon and spinach, and close lid.
3. Cook 2 cups of water with concentrated soup base in a pot. Stir the soup in a circular motion to create a swirl and gradually pour in whisked egg to form egg drop soup. Continue cooking and bring to a boil. Pour the boiling soup into the food jar. Close lid and allow heat insulation cooking for 30 minutes.