Serves: 2
Ingredients | Qty | Prep |
Water | 6 cups + 1/2 cup | |
Rice vermicelli | 100g | |
Mushrooms | 4-5 oz | shitake |
Green onion | 1 bunch | chopped |
Miso | 2 tbsp | |
Wakame | 2 tsp | dried seaweed |
Ginger | 2 inch piece | minced |
Tofu | 100g | soft, cubed |
Bean sprouts | to garnish | |
Sesame seeds | to garnish | optional |
Sesame oil | few drops |
Method:
- Fry mushrooms, white part of chopped onion and ginger for a few minutes with salt and pepper
- Add water, bring to boil and add rice vermicelli
- Once vermicelli is cooked, turn off heat and add miso (diluted in 1/2 cup warm water), wakame and tofu
- Let stand for 1-2 minutes, garnish with sesame seeds, chopped green onion and bean sprouts
- Serve immediately
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