Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, vegetable vermicelli soup (oil-free and gluten-free). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegetable Vermicelli Soup (oil-free and gluten-free) is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Vegetable Vermicelli Soup (oil-free and gluten-free) is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook vegetable vermicelli soup (oil-free and gluten-free) using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegetable Vermicelli Soup (oil-free and gluten-free):
- Take 1 1/2 cup vegetable stock from Tesco
- Get 2 tablespoons red miso paste (can use any miso)
- Make ready 1 serving rice vermicelli (I used MaMa brand)
- Take 1/2 cube Tofu cut into small pieces
- Make ready Bok choy, shedded carrots (You can add more vege as you like)
- Prepare Spring onion (optional) (for garnish)
Steps to make Vegetable Vermicelli Soup (oil-free and gluten-free):
- Bring a pot of water to a boil.
- Place the rice vermicelli in the boiling water and cook until tender. Remove vermicelli from the heat and drain.
- In a pot, combine vegetable stock and miso and bring to boil.
- Stir in cooked vermicelli, shedded carrot, tofu and bok choy. Cook for another 2 to 3 mins.
- Ladle soup into bowls and garnish with spring onion if desired.
So that is going to wrap this up for this special food vegetable vermicelli soup (oil-free and gluten-free) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
