Instant Miso Soup

Serves: 2  

Calories: 330/serving
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

  1. Fry mushrooms, white part of chopped onion and ginger for a few minutes with salt and pepper
  2. Add water, bring to boil and add rice vermicelli
  3. Once vermicelli is cooked, turn off heat and add miso (diluted in 1/2 cup warm water), wakame and tofu
  4. Let stand for 1-2 minutes, garnish with sesame seeds, chopped green onion and bean sprouts
  5. Serve immediately