Vegetable Vermicelli Soup (oil-free and gluten-free)

Name: Vegetable Vermicelli Soup (oil-free and gluten-free)
Total time: 480 s
Cuisine: British
Ingredients: 1 1/2 cup vegetable stock from Tesco; 2 tablespoons red miso paste (can use any miso); 1 serving rice vermicelli (I used MaMa brand); 1/2 cube Tofu cut into small pieces; Bok choy, shedded carrots (You can add more vege as you like); Spring onion (optional) (for garnish)

Vegan In Styles @cook_14449318

This recipe is gluten-free, oil-free and vegan.

Vegan In Styles @cook_14449318

This recipe is gluten-free, oil-free and vegan.

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Ingredients

8 mins

1 1/2 cupvegetable stock from Tesco
2 tablespoonsred miso paste (can use any miso)
1serving rice vermicelli (I used MaMa brand)
1/2 cubeTofu cut into small pieces
Bok choy, shedded carrots (You can add more vege as you like)
Spring onion (optional) (for garnish)

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Steps

8 mins

1

Bring a pot of water to a boil.
2

Place the rice vermicelli in the boiling water and cook until tender. Remove vermicelli from the heat and drain.
3

In a pot, combine vegetable stock and miso and bring to boil.
4

Stir in cooked vermicelli, shedded carrot, tofu and bok choy. Cook for another 2 to 3 mins.
5

Ladle soup into bowls and garnish with spring onion if desired.