Japanese•healthy
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 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.