Tom Yum Soup

Ingredients

• 2 Tom yum bouillon cube
• 2/3 cup shrimp (dried)
• 3 tablespoons mushrooms (sliced and dried)
• 3 tablespoons tomatoes (diced and dried)
• 1 onion (chopped and dried)
• 2 teaspoons dried cilantro
• 2 cups instant rice

Instructions

1. Slice the tomatoes and mushrooms, and then chop the  onions.  Set  dehydrator  temperature  at  135°F (57°C) and dehydrate for 6 hours.
2. Combine  3 tablespoons  of the  dehydrated mushroom, 3 tablespoons of dehydrated tomatoes, and 3 tablespoons of onion to a Ziploc bag. Add the remaining  ingredients  into  the  bag  -  the  instant rice should make about 3 cups of cooked rice.
3. Just  add  about  5  cups  of  boiled  water  to  a  bowl.
4. Add  in  all  the  ingredients  packed  into  the  Ziploc bag and stir. Leave for about 15 minutes in a cozy until well-rehydrated.
5. The meal is ready when the rice and veggies are soft. Enjoy.
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