Homemade with Love – Rice Vermicelli in Seafood Soup

ATTENTION: Since cooking is a rarity in my household nowadays, my beloved Mama has decided to create this delicious and hearty homemade dish! Talk about hard (needed) work on a rainy day! Simple, healthy, & full of Omega-3!

(VERY) Simple Rice Vermicelli in Seafood Soup recipe

IMG_20150824_191008Rice Vermicelli in Seafood Soup

ALL YOU NEED (serves 1)

A cooking pot

4 cups of water

Seafood of your choice (What’s in here is salmon, squid, & chicken breast)

White tofu (Soft or hard – depending on your preference)

Rice vermicelli

Chinese salted vegetables, about 6 slices

1 sliced tomatoes, cut in 8 pieces

Half of a ginger, sliced

A handful of coriander

Salt & pepper to taste (optional)

Chicken stock (optional)


  1. Pour about 4 cups of water into the cooking pot & wait for it to boil. When it’s bubbling, put in a teaspoon or two of chicken stock for taste. In my Mama’s recipe, she added a piece of salmon head with some flesh in it for a sweeter seafood aftertaste.
  2. Boil the soup for about 5 minutes and add the sliced ginger, tomatoes, salted vegetables.
  3. After a minute, add in your rice vermicelli, choices of seafood & white tofu. The reason why these three ingredients are added in last is because they cook really quick and you wouldn’t want them to be too soft.
  4. Taste the soup and if it’s too bland for your liking, add in some salt & pepper.
  5. Garnish your dish with a handful of coriander on top. Pour it out into a bowl, serve & enjoy!


Author: Stephanie Leong

Making thunderstorms go pow-wow. Talk to me at stephanielkm@gmail.com

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