Vietnamese Vermicelli Soup


Vietnamese Vermicelli Soup

  By Inesendi

January 16, 2017


11- If using soy beans, bring water and soybeans to a boil, and then simmer until cooked.

22- Add miso paste or mushroom broth, ginger, garlic, vegetables, coriander and tofu - if using tofu. Let simmer.

33- Boil some water in a kettle or on the stove. Put the four portions of vermicelli in very large soup bowls - one portion per bowl. When the water is ready, pour directly over the vermicelli and cover well. Drain the water when the vermicelli is soft (takes approximately 5 minutes).

44- When all the vegetables are cooked, ladle the soup over the vermicelli and serve.


1- 6 liters of water

2- 2 cups of soybeans or 500g of tofu

3- two tablespoons of miso paste OR 2 cubes of mushroom broth

4- 1 cup of broccoli, chopped

5- 1 cup of cauliflower, chopped

6- 4 large crimini mushrooms

7- 2 tablespoons of fresh coriander

8- 4 portions of rice vermicelli

9- one teaspoon of fresh ginger root, diced


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