Name: Wakame And Vermicelli Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Japanese
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

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.

Author: Caroline Phelps
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/