Just add hot water to this delicious noodle soup for an awesome school or work lunch. Your friends will envy you! I’ll show you how to make a warming miso noodle soup packed with flavor, fresh veggies, and savory broth. It’s so easy to make, nutritious, and you save money by making your own lunch too!
You can any temperature water – hot, warm, or even cold (great for summer!) – just make sure the miso has dissolved, and the wakame has time to plump up.
Wakame and nori are both types of seaweed and they add a lot of flavor (umami bomb!) to the broth. You can get them in asian grocery stores, and even in some general grocery stores. If you can’t find them, they are also easy to find on the web.
I hope you give it a try, and let me know what you think! 😀
xoxo
-Amber
- 2 Tbs yellow miso paste
- 3 tsp tamari
- 2 Tbs water
- 1 cup cooked soba noodles (or noodles of choice. Vermicelli, udon, and kelp noodles work well too!)
- 1/4 cup shaved carrot
- 1/4 cup julienned cucumber
- 1 tsp dried wakame
- 1 tsp green onions, sliced thin
- 1/4 avocado, cubed
- 1 Tbs nori sheets, cut into thin strips
- 1 tsp sesame seeds (black is pretty, but any color will do)
- 2 cups boiling water
- In a small bowl, combine 2 tablespoons of water, miso, and tamari and mix until the miso is dissolved. Pour that into the bottom of your soup container - any jar that has a air-tight lid, such as a quart or half gallon mason jar, or 1 liter jar will do.)
- Add the cooked noodles, then all of the other vegetables on top.
- Sprinkle the nori strips and sesame seeds on top, and secure with the lid. Refrigerate until ready to eat.
- Pour about 2 cups of water into the jar, mix well, cover, and let it sit for a few minutes, until the wakame has reconstituted. Open the jar, and enjoy!
6 Comments on “Homemade Instant Miso Noodle Soup”
can you use barley miso or does that give a total different taste.
Can you put it in the fridge and leave it for a few days?
Yes you can! Just wait to pour in the hot water until the day you want to eat it!
Turned out great.I am also half Japanese and had all the ingreadeants!Over all amazing 🙂
YAY! Thats so cool!
Hi Amber! I had a couple of questions about the use of substitutions in this recipe. I went to Japan a couple years ago, and brought some Hatcho miso back with me. I find it to be a little bit stronger then others, so I didn’t know whether it would fit better in the recipe to dilute it more or just use less. I also wanted to know if I could use mushrooms in this recipe, because that is what we love to have in this soup.