Cut the root off the shungiku and separate the leaves and stems. Slice the leaves into 3cm pieces and the stems diagonally into 3cm pieces. Cut the vermicelli into manageable lengths.

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

Add all the seasoning ingredients (marked with ☆) into a pot and heat over medium heat until boiling. Add the shungiku stems, ham, and vermicelli, then simmer on low heat for 2 minutes until the vermicelli softens.