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