Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, vegetable vermicelli soup (oil-free and gluten-free). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Vegetable Vermicelli Soup (oil-free and gluten-free) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Vegetable Vermicelli Soup (oil-free and gluten-free) is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook vegetable vermicelli soup (oil-free and gluten-free) using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegetable Vermicelli Soup (oil-free and gluten-free):
- Prepare 1 1/2 cup vegetable stock from Tesco
- Take 2 tablespoons red miso paste (can use any miso)
- Get 1 serving rice vermicelli (I used MaMa brand)
- Get 1/2 cube Tofu cut into small pieces
- Get Bok choy, shedded carrots (You can add more vege as you like)
- Get Spring onion (optional) (for garnish)
Steps to make Vegetable Vermicelli Soup (oil-free and gluten-free):
- Bring a pot of water to a boil.
- Place the rice vermicelli in the boiling water and cook until tender. Remove vermicelli from the heat and drain.
- In a pot, combine vegetable stock and miso and bring to boil.
- Stir in cooked vermicelli, shedded carrot, tofu and bok choy. Cook for another 2 to 3 mins.
- Ladle soup into bowls and garnish with spring onion if desired.
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