Vegetarian Rice Vermicelli Soup

A colourful meal to cheer your day up. This versatile recipe can be served for breakfast, lunch or even dinner.

Serve: 2

Difficulty: Super Easy

Cooks in: 30 minutes

Ingredients:

2 cup Air-dried rice vermicelli

2 cup Cauliflower

1 large Carrot

2 cup Spinach

1 clove Garlic (chopped)

4 slice Ginger

1 tspn Sesame oil

1/5 tspn Himalayan pink salt

2 L Water

Method:

1. Saute the garlic and ginger with sesame oil with medium heat until fragrant. Then add 1L of water and bring to boil.

2. Add the carrot and cauliflower into the boiling water, simmer for about 2 minutes then add the spinach.

3. Meanwhile, in another pot, bring the other 1L of water to boil and blanch the rice vermicelli until it is cooked. Drained and divide into 2 big bowls.

4. When the vegetable is cooked, season with salt, then crack in the egg and turn the fire off.

5. Scoop the vegetable soup ontop of the rice vermicelli and serve hot.