Instant Miso Soup

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