1. Chop onion, then saute in oil in pot.
2. Add water to pot and bring to a boil.
3. Add mushrooms to pot, stir and simmer for about one minute.
4. Turn off heat, cover pot, wrap in cozy, and allow mushrooms to rehydrate for about 20 minutes.
5. Add salt and crumpled bean curd sheet.
6. Bring water back to a boil. While water is coming back to a boil, slice carrots, celery and leafy vegetable.
7. Add carrot, celery, and leafy vegetable, and return to boil
8. Add rice vermicelli, and return to boil.
9. Cover pot and allow to stand for 5 minutes.

Good for lunch or dinner.