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

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We hope you got insight from reading it, now let’s go back to vegetable vermicelli soup (oil-free and gluten-free) recipe. You can have vegetable vermicelli soup (oil-free and gluten-free) using 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Vegetable Vermicelli Soup (oil-free and gluten-free):
  1. Provide 1 1/2 cup vegetable stock from Tesco
  2. Provide 2 tablespoons red miso paste (can use any miso)
  3. Use 1 serving rice vermicelli (I used MaMa brand)
  4. Prepare 1/2 cube Tofu cut into small pieces
  5. Provide Bok choy, shedded carrots (You can add more vege as you like)
  6. Prepare Spring onion (optional) (for garnish)
Instructions to make Vegetable Vermicelli Soup (oil-free and gluten-free):
  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.

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