Instant Miso Soup

Serves: 2  
Water6 cups + 1/2 cup
Rice vermicelli100g
Mushrooms4-5 ozshitake
Green onion1 bunchchopped
Miso2 tbsp
Wakame2 tspdried seaweed
Ginger2 inch pieceminced
Tofu100gsoft, cubed
Bean sproutsto garnish
Sesame seedsto garnishoptional
Sesame oilfew drops
  • 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