Shimeji and Wakame Vermicelli Soup

Name: Shimeji and Wakame Vermicelli Soup
Total time: 10 min
Yield: 2 Portions
Ingredients: 20g short-type vermicelli; 50g shimeji mushrooms; 1/2 tbsp dried wakame; 1/2 tsp chicken stock powder; 🧂 1/3 tsp salt; 1/2 tbsp sesame oil; A pinch of pepper; 💧 400ml water

Coût $5, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$5

Shimeji and Wakame Vermicelli Soup

Coût $5, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$5

INGRÉDIENTS

Main Ingredients
- 20g short-type vermicelli
- 50g shimeji mushrooms
- 1/2 tbsp dried wakame
Seasonings
- 1/2 tsp chicken stock powder
- 🧂 1/3 tsp salt
- 1/2 tbsp sesame oil
- A pinch of pepper
- 💧 400ml water

ÉTAPES

Trim the root of the shimeji mushrooms and separate them into smaller pieces.

In a pot, add all the seasonings and water, then heat over medium heat until boiling.

Add the shimeji mushrooms, dried wakame, and vermicelli to the boiling broth. Cover with a lid and simmer on low heat for about 5 minutes.

NUTRIMENTS

Par portion

🔥

120

Calories

4g
Protéines
15g
Glucides
3g
Graisses

💡 Astuces

This soup is light and perfect for a quick meal.You can substitute vermicelli with glass noodles or rice noodles.Adjust the salt and pepper to taste if needed.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.