Ingredients

The following ingredients have 4 Servings
  • 20 grams rice vermicelli noodles or saifun bean thread noodles
  • 1 teaspoon wakame seaweed
  • 2 tablespoons fresh or frozen corn (thawed)
  • 1 tablespoon cooking sake (optional)
  • 450 ml low sodium chicken stock
  • 1/2 teaspoon soy sauce
  • pinch of salt and pepper
  • 1 tablespoon corn starch mixed with 2 tablespoons water
  • 1 large egg (whisked)
  • 1 stalk scallion (finely chopped) optional
  • 1/4 teaspoon chili oil or sesame oil

Instruction

  • In a pot over medium heat, add vermicelli, dry wakame, corn, sake, chicken stock soy sauce, salt and pepper and bring to a boil.
  • Lower heat to a simmer, add corn starch and water mix and stir until sauce thickens.
  • Add egg and slowly swirl with chopsticks or a ladle in zig zag motion.
  • Turn the heat off, transfer to a bowl and top with scallions and chili oil.