Wakame And Vermicelli Soup
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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 person 1x
- Category: Appetizer, Snack
- Cuisine: Japanese
Scale
Ingredients
- 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
Instructions
- In a pot over medium heat, add vermicelli, dry wakame, corn, sake, chicken stock soy sauce, salt and pepper and bring to a boil.
- Lower heat to a simmer, add corn starch and water mix and stir until sauce thickens.
- Add egg and slowly swirl with chopsticks or a ladle in zig zag motion.
- Turn the heat off, transfer to a bowl and top with scallions and chili oil.
Find it online: https://pickledplum.com/wakame-and-vermicelli-soup/
