Just-Add-Water Miso Chicken Noodle Soup

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[!]

Total Time:
15 min
Prep:
5 min
Inactive:
10 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 1 tablespoon yellow miso
  • 1/2 teaspoon chicken base (see Cook's Note)
  • 1/2 teaspoon chili-garlic sauce, such as sambal oelek
  • 1/8 teaspoon grated fresh ginger
  • Small handful broken-up dried rice vermicelli
  • 1/3 cup shredded rotisserie chicken
  • 2 shiitake mushrooms, stems discarded, caps sliced thinly
  • 6 snow peas or sugar snap peas, strings removed, sliced thinly on the bias
  • 1 scallion, greens only, thinly sliced
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 again to dissolve the miso.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: Chicken base is a highly concentrated form of stock. You can find it in paste or powdered form next to the bouillon in your grocery store.


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