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!
  • Level: Easy
  • Total: 15 min (includes heating time)
  • Active: 5 min
  • Yield: 1 serving
Save Recipe


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


Special equipment:
a lidded 16-ounce heat-safe container
  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Simple Chicken Soup

Italian Wedding Soup

Mexican Chicken Soup

Cream of Chicken Soup

Slow Cooker Mexican Chicken Soup

Chicken Noodle Casserole

Tex-Mex Style Main Course Chicken Soup

Round 2 Recipe - Coconut Chicken Soup