Best Recipes for Healthy

So you may be making ready Vegetable Vermicelli Soup (oil-free and gluten-free) recipes for your family however this tips may be helpful.
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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 Heart Friendly Foods You Need To Be Eating.

You already are aware that the body calls for a heart that is strong and healthy. Here’s something for you to think about: if your heart is unhealthy then the rest of your body won’t be either. You already know that regular workout and a healthy lifestyle are vital in terms of the total health of your heart. Still, are you aware that there are several foods that have been discovered to help you improve your heart health? Keep on reading to find out which foods are beneficial for your heart.

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There are tons of foods that you can consume that will be good for your body. The truth is that all the foods that we’ve mentioned here can help your body in a variety of ways. The foods mentioned are especially beneficial for the heart, however. Try to start incorporating these foods in your diet every day. Your heart is going to be much healthier if you do!

We hope you got benefit from reading it, now let’s go back to vegetable vermicelli soup (oil-free and gluten-free) recipe. To make vegetable vermicelli soup (oil-free and gluten-free) you only need 6 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Vegetable Vermicelli Soup (oil-free and gluten-free):

1. Prepare 1 1/2 cup vegetable stock from Tesco
2. You need 2 tablespoons red miso paste (can use any miso)
3. You need 1 serving rice vermicelli (I used MaMa brand)
4. Provide 1/2 cube Tofu cut into small pieces
5. Get Bok choy, shedded carrots (You can add more vege as you like)
6. You need Spring onion (optional) (for garnish)

Steps to make Vegetable Vermicelli Soup (oil-free and gluten-free):

1. Bring a pot of water to a boil.
2. Place the rice vermicelli in the boiling water and cook until tender. Remove vermicelli from the heat and drain.
3. In a pot, combine vegetable stock and miso and bring to boil.
4. Stir in cooked vermicelli, shedded carrot, tofu and bok choy. Cook for another 2 to 3 mins.
5. Ladle soup into bowls and garnish with spring onion if desired.

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