I’m fully jumping on an Internet recipe bandwagon with this recipe, but it’s so yummy I’m happy to say “all aboard.”
As delicious as instant noodles, in a package or a cup, are I think we all know by now they’re really bad for us. They’re packed with fat and sodium and have no other nutritional benefits. I also love Pho and Ramen, but there aren’t any near my office! Making your own allows you to add a few extra veggies, which is always a good idea.
This recipe involves prepping everything in advance the only thing that needs ‘cooking’ is mushrooms, and then just adding hot water when it’s time to eat. This prevents the pre-cooked noodles from turning to mush.
“Instant” miso soup with noodles
Makes 4 bowls
1/4 package of ‘pho’ noodles cooked (either in hot water for a couple minutes or soaked overnight)
1 cup frozen shelled edamame
2 cups mushrooms thinly sliced (use shitake if you can find them)
1 zucchini sliced like matchsticks (or just thinly sliced)
1 cup cilantro finely chopped
4 cups bean sprouts
1 lime cut in quarters
3 tablespoons ginger finely chopped
Cooked chicken/shrimp/beef/pork/tofu
Soup base
3 tsp red miso paste
3 tsp soya sauce
1 tsp sriracha (more or less to taste)
2 Tbsp (approx) chicken stock or water
1/4 tsp Chinese five spice powder
1 tsp sesame oil
-In a frying pan slowly heat 1 Tbsp of the ginger with canola oil. Add mushrooms and cook until lightly brown. Season with a splash of soya sauce and pepper.
-In a jar combine all the soup base ingredients and stir/shake until it’s a thick liquid.
-In a heat proof bowl or container combine 1/4 of the noodles, edamame, ginger, mushrooms, zucchini and whatever protein you’re using. Pour 1/4 of the soup base into the container.
-In a baggie or separate container put 1/4 of a lime, bean sprouts and cilantro.
-When lunchtime arrives, pour hot/boiling water into noodles. Stir well to combine the seasoning. Squeeze in the lime and top with cilantro and bean sprouts.
NOTE: If you can find Thai basil, substitute it for the cilantro, use a combination of the two…. If you can’t find pho noodles, use the rice stick noodles often used for pad thai over the rice vermicelli. The vermicelli doesn’t have much texture and isn’t great in a soup.