Photo: Iain Bagwell; Styling: Claire Spollen
Active Time
10 Mins
Total Time
10 Mins
Serves 1 (serving size: 2 cups)

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.


How to Make It

Step 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.

Step 2

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

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Ratings & Reviews

I will make this again but next time...

February 01, 2017
I will add a splash of soy! It really needed a touch more saltiness. I love the idea of making them ahead and the economy of scale makes it work the prep time. A promising recipe that I can see lots of fun flexibility with. On the day you eat will be easy enough to make the prep worth it.

September 06, 2016
Also, yeah, it doesn't take ten minutes, unless you have a sous chef (or a loving uncle?) to do all that chopping for you. 

Quick and easy for work

September 13, 2016
I tried this for an easy work lunch.  It was FABULOUS.  Easy to prepare and delicious.  I didn't have jalapeno so I used red pepper flakes.  Extra cilantro is great.   Given the nature of the recipe, I think it works best for single servings and not for large quantities (unless you make multiple, single servings). I was not sure of the "hot water" step so I just added tap water and microwaved the entire container.  Worked out very well.  

Gross in a pot.

September 06, 2016
For some reason, I had a hankering for some Asian food when I ran across this recipe. Unfortunately, I'm not cooking for one in an office--I'm cooking for eight at a dinner table. I don't even know how to say it--I double quadrupled it. I octodupled it. In a stockpot. It was a huge mistake.My kids ended up with dry toast for dinner, and I didn't blame them. The noodles got mushy, and if I tried it again, I would leave the noodles out entirely, or maybe fix them separately just before serving and add them to each bowl as I doled out the soup. They also didn't appreciate so much spice, or the murky purple-brown water that the stockpot soup became when boiling red cabbage.I, on the other hand, loved the flavor--but I would have just as soon skipped the mushy noodles and unappetizing color, too.I guess I should stick with recipes made for eight, and not one! This recipe will likely turn out spectacularly if you stick to it as written--for one, in a glass wide-mouth jar, consuming it two minutes after you add hot water from the office water machine.Just take a breath mint. ;-)