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CLEAN the white bell mushrooms, rid them of any dirt. CUT the mushrooms into thin slices. ADD a little bit of olive oil into the large pan and sauté the sliced mushrooms for 3-4 minutes, along with freshly ground salt and pepper.
LAY out the 4 bowls. CLEAN the red tomatoes, remove the seeds and slice into small chunks. FINELY chop up the basil leaves and Jalapeño peppers. DIVIDE the tomatoes, basil, peppers and sautéed mushrooms over the 4 bowls.
CLEAN and remove seeds from the red bell pepper. FINELY dice the red bell pepper and set it aside.
ADD in 1 liter of chicken stock into the large pan, wait for it to nearly boil, then add in the diced red bell pepper. COOK until the paprika is soft, blend using the immersion blender.
COOK the vermicelli until done in the chicken and red bell pepper stock. DIVIDE the vermicelli over the 4 bowls using a skimmer and pour over the liquid too. SEASON with extra salt and pepper, but keep in mind that the mushrooms were already salted.
By not cooking the tomatoes and mushrooms in the chicken stock, you'll get more flavor in each bowl! When pouring over the hot stock, you're actually cooking the tomatoes and white bell mushrooms in the bowl itself.
Garnish with freshly chopped chives, enjoy!