Julienne the carrot. Wash and squeeze the kiriboshi daikon, then cut into bite-sized lengths. Cut the vermicelli into shorter lengths using kitchen scissors.

In a pot, combine kiriboshi daikon, carrot, and all ☆ ingredients. Heat over medium heat until boiling, then cover and simmer on low heat for 3 minutes until the vegetables are tender.

Add the vermicelli and stir. Cover and simmer on low heat for 2 minutes until the vermicelli softens. Drizzle sesame oil over the soup.