Ingredients
150 g water-soaked kelp (rehydrated), 100 g thin vermicelli noodles, 30 g leafy greens.
Seasonings
Chopped scallions 10 g (about 2 tablespoons), minced ginger and garlic paste 5 g each (about 1 teaspoon each), salt, rice vinegar, and soy sauce 1 tablespoon each, a pinch of chicken bouillon powder, and sesame oil 1 teaspoon.
Steps
1. Rinse the kelp clean, cut it into thin shreds, blanch in boiling water until fully cooked, then remove and drain well.
2. Cut the vermicelli into segments; wash the green leafy vegetables and slice them into thin shreds.
3. Place the shredded kelp, vermicelli noodles, and shredded greens together in a bowl. Add soy sauce, rice vinegar, salt, chicken bouillon, minced ginger, chopped scallions, mashed garlic, and sesame oil, then toss everything together until well combined.