Photo: Iain Bagwell; Styling: Claire Spollen
Brown rice noodles, mushrooms, and a hard-cooked egg make this vegetarian soup hearty and satisfying. That said, you could easily add meat if you like; leftover roast pork would be ideal.
Serves 1 (serving size: 2 cups)
1. Combine miso, 1 tablespoon water, oil, and garlic in the bottom of a 1-pint wide-mouth jar, stirring with a fork. Layer in cabbage, noodles, mushrooms, onions, jalapeño, cilantro, and egg; seal. Refrigerate until ready to use.
2. Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.