Instant Vermicelli Tofu Soup
Hearty Instant Vermicelli Tofu Soup | Vegan, Gluten-Free, Quick & Easy Lunch. Perfect in Minutes!
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Cooking tools:
- Kettle
- Pot
- Stove
- Mixing bowl
- Serving bowl
- Plate
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen timer
Ingredients
- 1 block (16 oz/ 450 g) medium or firm tofu (cubed)
- 2 medium carrots (peeled and finely chopped or ribboned)
- 1 red bell pepper (chopped)
- 1 cup(s) broccoli florets
- 3 green onions (chopped)
- 3 tablespoon(s) soy sauce ((gluten-free if preferred))
- 3 tablespoon(s) miso paste ((white or yellow for mild, red for deeper flavor))
- 4 oz dry rice vermicelli noodles ((about 4 small bundles))
- 2 teaspoon(s) sesame oil
- 4 cup(s) boiling water
- 2 teaspoon(s) sesame seeds (for garnish)
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