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Food Network SA

Just-Add-Water Miso Chicken Noodle Soup

Key info

  • Difficulty
    › Easy
  • Prep time
    › 5 min
  • Cook time
    › N/A
  • Serves
    › 1

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 spring onion, greens only, thinly sliced

Method

Special equipment: a lidded 480ml heat-safe container

Add the miso, chicken base, chili-garlic sauce and ginger to the bottom of a lidded heat-safe container. Top with the rice vermicelli, chicken, mushrooms, peas and spring onions. 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.

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