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Before you jump to Vegetable Vermicelli Soup (oil-free and gluten-free) recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.
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We hope you got benefit from reading it, now let’s go back to vegetable vermicelli soup (oil-free and gluten-free) recipe. You can have vegetable vermicelli soup (oil-free and gluten-free) using 6 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Vegetable Vermicelli Soup (oil-free and gluten-free):
- Provide 1 1/2 cup vegetable stock from Tesco
- Take 2 tablespoons red miso paste (can use any miso)
- Provide 1 serving rice vermicelli (I used MaMa brand)
- Get 1/2 cube Tofu cut into small pieces
- Use Bok choy, shedded carrots (You can add more vege as you like)
- Take Spring onion (optional) (for garnish)
Instructions 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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