One-pot vegetable-packed 'arimonde' rice vermicelli and morning layered-simmered arrangement soup

Cooking meals with soup from layered simmering and arrangements.
Today's meal is 'arimonde' (using what's on hand) rice vermicelli.
I layered various vegetables from the fridge, mushrooms, dried rice vermicelli, and minced meat, then added a small amount of water and salt to simmer.
The rice vermicelli absorbs the umami of the ingredients while rehydrating perfectly; it doesn't get watery, and it's not heavy to mix, which is a big help.
This is a one-pot method that doesn't require rehydrating the vermicelli separately.
Finally, I seasoned it with soy sauce koji and ishiru (fish sauce) to finish.
My husband added doubanjiang, and I mixed in a little homemade sudachi pepper to enjoy.

In the morning, I made a soup by adding milk to last night's layered-simmered salmon and vegetables.
It's a gentle-tasting soup that also includes protein.

Served with homemade bread, raw vegetables, broccoli, and chervil and arugula picked from the balcony.
As it gets warmer, chervil is growing the most vigorously among the balcony herbs.

With a little effort and a tiny bit of ingenuity,
it became a meal that nourishes both body and soul.

#LayeredSimmering
#KitchenWellness
#FermentedFood
#EasyMeals
#Breakfast
#HomeCooking