Wakame And Vermicelli Soup

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This is a comforting, low caloric wakame and vermicelli soup that’s perfect for those looking for healthier snack options! Ready in 10 minutes from start to finish.


  • 20 grams rice vermicelli noodles or saifun bean thread noodles
  • 1 teaspoon wakame seaweed
  • 2 tablespoons fresh or frozen corn (thawed)
  • 1 tablespoon cooking sake (optional)
  • 450 ml low sodium chicken stock
  • 1/2 teaspoon soy sauce
  • pinch of salt and pepper
  • 1 tablespoon corn starch mixed with 2 tablespoons water
  • 1 large egg (whisked)
  • 1 stalk scallion (finely chopped) optional
  • 1/4 teaspoon chili oil or sesame oil


  1. In a pot over medium heat, add vermicelli, dry wakame, corn, sake, chicken stock soy sauce, salt and pepper and bring to a boil.
  2. Lower heat to a simmer, add corn starch and water mix and stir until sauce thickens.
  3. Add egg and slowly swirl with chopsticks or a ladle in zig zag motion.
  4. Turn the heat off, transfer to a bowl and top with scallions and chili oil.


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