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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 benefit from reading it, now let’s go back to vegetable vermicelli soup (oil-free and gluten-free) recipe. To make vegetable vermicelli soup (oil-free and gluten-free) you only need 6 ingredients and 5 steps. Here is how you achieve that.

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