Saturday, January 3, 2015

Miso with Mung Bean Noodles and Wakame Seaweed

I felt like having some miso tonight. I also found this brand of vermicelli very interesting and decided to try it. It is not made of rice like traditional vermicelllis, it contains only mung bean starch, peas and water. Actually, they are both the same in terms of taste on their own, they taste like nothing and pretty much depend on what you add to the dish.


1 tsp miso
Ca. 150 ml hot water (or to taste)
1 portion of mung bean noodles (or any vermicelli)
1 heaping TSP dehydrated wakame seaweed
chives, to taste

First, prepare the noodles. Boil some water. Then, TURN OFF the heat and add the noodles, letting them cook in the hot water for 5 minutes. Drain. Set aside.

While noodles are cooking, soak wakame for 3 minutes in warm water. Drain. Set aside.

Heat ca. 150 ml of water and pour over 1 tsp of miso. Stir until everything is dissolved. Add seaweed, noodles and garnish with some chopped chives.


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