Détaillez en lamelles fines la carotte brossée et lavée et le demi-oignon. Coupez en dés le tofu ou le tempeh. Emincez finement l'ail épluché.
Dans une casserole, versez l'eau, ajoutez les légumes préparés, le thym, le curry, la sauce de soja, le miso blanc et laissez mijoter à feu doux pendant une vingtaine de minutes. Incorporez ensuite les petits pois et les vermicelles de riz et laissez cuire à nouveau pendant une dizaine de minutes.
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