Description
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.
Ingredients
Units
Scale
- 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 cornstarch 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.
Notes
This soup is best enjoyed immediately.
Nutrition
- Serving Size: 1 bowl
- Calories: 391
- Sugar: 8.4g
- Sodium: 767mg
- Fat: 11.2g
- Saturated Fat: 3.1g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 43.9g
- Fiber: 1g
- Protein: 18.8g
- Cholesterol: 198mg
