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.
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
Est. added sugars 0
How to Make It
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.
Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.
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