Easy Miso Soup

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Usually for lunch at work I’ll have a granola bar, a banana, a sandwich with some kind of sugar-packed spread. I sit there in the lunch room with my feet propped up, viciously gnawing off a piece of the granola bar into my mouth (rock hard from the cold weather). I look down at the crumbs on my shirt and nod. My hair is frizzy, my eyeliner is smeared. I am an idiot.

But with my new lunch, I am Cool Girl.

Words to describe this soup are: crunchy, fresh, comforting, fragrant, and Pinterest (Pinterest LOVES mason jars).

You’re creating the base of the soup, and not adding hot water until you are ready to eat. This means you’re going to get crisp snow peas and crunchy carrots. The most difficult part of this recipe was going across town to a grocery store that carried miso paste (about $7). That was it. I found there were multiple types of miso paste, and I chose the shiro miso which seemed to be the most mild in flavour, less salty and more sweet. PS it’s organic. I’m cleansing *~* (no I’m not, there are corn chip crumbs on the computer right now).

NOW DO THE NOODLE DAAANCE

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Hi Sheri. I stole this recipe from my friend Sheri (she stole it from http://www.thelondoner.me/2015/01/travelling-noodles.html). But please don’t look at the original because their pictures are flawless and they probably know what they are doing, whereas I must compensate for my amateur blogging and photography skills by trying really hard to appeal to that derpy voice inside your head that you want to suppress.

Ingredients:

  • 1 handful noodles (I used brown rice noodles but would recommend something more substantial as these immediately broke apart into tiny pieces)
  • 1 tsp miso paste
  • 1 tsp powdered chicken stock
  • 1 tbsp soy sauce
  • cilantro, to taste
  • green onion
  • 6-8 snow peas, halved
  • 1 carrot, sliced
  • bean sprouts
  • chicken, cooked and cubed

You don’t have to use these particular vegetables, you can use any veggies that work. But I would strongly recommend the cilantro and green onion. I might even add a bit of lime juice next time…

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First, cook the noodles, drain, and leave to cool. Arrange the noodles in the bottom of the mason jar (and by “arrange”, I mean just drop them in). 

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IMG_2220Make the soup base by mixing together the miso paste, soup stock and soy sauce.

IMG_2223Pour over noodles. Then top with each group of chopped veggies.

IMG_2224 IMG_2225  IMG_2226 IMG_2235  IMG_2230 IMG_2231 IMG_2232 IMG_2234  IMG_2249 IMG_2250Ok let me just say something. Do you know how hard it is to hold a camera with one hand while trying to pinch together the ingredients of a soup with a pair of chopsticks that you only vaguely know how to use, and then attempting to freeze it there long enough to take a picture? It was embarrassing. I was embarrassed for myself, and there wasn’t even anyone there. And then I forgot to put the chicken in. And then I realized the thin, wispy rice noodles had broken apart and ruined any chance of a dangling-noodle shot. (Why do I even try?)

IMG_2254WHATEVER. FORK.

Per jar/serving, you will need…

Ingredients:

  • 1 handful noodles (I used brown rice noodles but would recommend something more substantial as these immediately broke apart into tiny pieces)
  • 1 tsp miso paste
  • 1 tsp powdered chicken stock
  • 1 tbsp soy sauce
  • cilantro
  • green onion
  • 6-8 snow peas, halved
  • 1 carrot, sliced
  • bean sprouts
  • diced chicken

Method:

Cook the noodles, drain, and cool. Place in bottom of jar.

Mix miso paste, chicken stock and soy sauce. Pour over noodles.

Top with snow peas, carrots, chicken, bean sprouts, cilantro and green onion.

When you’re ready to eat, fill with hot water. Good luck with those chopsticks.

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