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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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 it...it will be easy enough to make the prep worth it.
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.
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. ;-)
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