Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Just-Add-Water Miso Chicken Noodle Soup
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- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 332
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 15 g
- Cholesterol
- 36 mg
- Sodium
- 1224 mg
Miso soup has never been so portable. Prep this instant lunch the night before, then just add boiling water, wait a few minutes and eat!
- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 332
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 15 g
- Cholesterol
- 36 mg
- Sodium
- 1224 mg
Ingredients
Directions
Special equipment:
a lidded 16-ounce heat-safe container- Add the miso, chicken base, chili-garlic sauce and ginger to the bottom of a lidded 16-ounce heat-safe container. Top with the rice vermicelli, chicken, mushrooms, peas and scallions. Secure the lid and refrigerate until using, up to overnight.
- When ready to eat, add 1 1/4 cups boiling water to the container, cover and let sit until the noodles soften, about 7 minutes. Uncover and stir to dissolve the miso.
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