- Miso Infused Vermicelli -
Sharing a simple and quick recipe today! You can make this ahead of time as meal prep and it has a ton of vegetables and some protein of course! I made this with a slight Japanese twist as I find it a bit boring to just add salt and pepper sometimes. This also gives the soya protein chunks a nice flavor, as they are quite bland. Enjoy your day and remember, you can basically add whatever you have to this and it will still be delicious! :)
Recipe:
Makes 2 Servings
Ingredients:
40g of Dry Vermicelli
60g of Soya Protein Chunks
10g of Dried Wakame
1 Tomato
1 Broccoli
2 Eggs
Choi Sum
2 Tablespoons of Miso Paste
Black Pepper
Lemon
Soak the soya protein chunks either in water or water and coconut oil.
Soak the dry vermicelli and dried wakame.
Cut up the choi sum, broccoli and tomato.
Put about 2 tablespoons of miso paste in a cup and add some hot water to it. Stir until the miso paste is dissolved.
When the soya protein chunks are done soaking (it should be quite soft when you squeeze it), drain it.
Bring a pot of water to the boil, this is for the egg.
When the water is boiling, add the egg and boil for 4.5mins. This amount of time will give it that nice runny egg yolk.
Put some coconut oil in a non-stick pan. Fry the soya protein chunks and add some of the miso.
Add your vegetables to the pan, season with the miso and some pepper.
When the vegetables are almost done, add the vermicelli (you might want to cut this up slightly so its easier to eat). Add the rest of the miso and taste. If you want the miso taste to be slightly stronger, dissolve more miso paste and add it to the dish.
Plate everything from the pan and when the egg is done, put it in cold water. This is so it’s easier to peel the eggshell.
Place the egg on top of the dish. Cut up some lemon and add it to the dish to lighten it up a bit.