(Serves 4)
| 4 Tbsp. Miso & Easy Ginger Tomato |
| 7 oz. Vermicelli |
| 1 Tbsp. salt |
| 1 carrot, peeled and julienned |
| 1 onion, thinly sliced |
| 1 c.cucumber, thinly sliced |
| 1/3 c.chopped green onion |
| 1/4 c,chopped coriander |
| 1 c.diced red bell pepper |
| 2 Tbsp. olive oil |
- 1. Boil water with 1 Tbsp. salt in a medium pot. Cut vermicelli in half and cook according to the package. Drain and wash with cold water. Drain again and coat with olive oil. Set aside.
- 2. Mix all vegetables and cooked vermicelli in a large bowl. Add Miso & Easy and mix well. Keep in refrigerator.
