Miso Noodle Soup

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Miso Noodle Soup  Recipe

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)


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1 tablespoon white miso
1 tablespoon warm water
1 teaspoon toasted sesame oil
1/2 small garlic clove, grated
1/3 cup thinly sliced red cabbage
1/2 cup cooked flat brown rice (pad Thai) noodles (about 1 oz. uncooked)
2 shiitake mushroom caps, thinly sliced
1 tablespoon chopped green onions
4 thin slices red jalapeño
1 tablespoon chopped fresh cilantro
1/2 hard-cooked large egg


Active: 10 Minutes
Total: 10 Minutes

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.

Created date

July 2016

Nutritional Information

Calories 223
Fat 7.7 g
Satfat 1.7 g
Monofat 2.9 g
Polyfat 2.5 g
Protein 9 g
Carbohydrate 32 g
Fiber 6 g
Cholesterol 93 mg
Iron 2 mg
Sodium 589 mg
Calcium 32 mg
Sugars 5
Est. Added Sugars 0