Cut the nira into 4cm lengths after trimming the roots. Use kitchen scissors to cut the vermicelli into manageable lengths.

Slice the ham in half, then cut into 5mm wide strips.

In a pot, combine all the seasoning ingredients (☆) and heat over medium heat until boiling. Add the vermicelli and ham, and simmer on low heat for 2 minutes until the vermicelli is cooked.

Add the nira and mix well. Drizzle sesame oil over the soup.