Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light September 2016

Gallery

Credit: Iain Bagwell; Styling: Claire Spollen

Recipe Summary

active:
10 mins
total:
10 mins
Yield:
Serves 1 (serving size: 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.

Nutrition Facts

223 calories; fat 7.7g; saturated fat 1.7g; mono fat 2.9g; poly fat 2.5g; protein 9g; carbohydrates 32g; fiber 6g; cholesterol 93mg; iron 2mg; sodium 589mg; calcium 32mg.
Advertisement