Instant chilli + miso noodle soup
A quick, almost instant, noodle pot. The perfect lunch to take out with you, completely assembled except for the liquid, which you add from the kettle at work, and all the ingredients warm as you fill the jar.
The recipe serves one but you can easily double for the rest of the week too.
- Serves
- 1
Ingredients
- 50g thin rice vermicelli (I use brown rice ones)
- A small piece of fresh ginger
- 1 tbsp miso paste (I use white)
- 1 tsp chilli paste or harissa
- 1 spring onion
- 1 fresh red chilli
- A small handful of greens (such as kale, cavolo nero etc)
- A small carrot, grated
- A small handful of sugar snap peas, in their pods
- A small handful of torn basil or chopped coriander
- 1 tbsp toasted sesame seeds
- 1 lime
At home, fill and boil the kettle, put the noodles into a mixing bowl and cover with boiling water. Leave to sit, covered with a plate.
Peel + slice the veg
Peel the ginger and grate into another bowl with the white miso, tamari and chilli paste. Very finely slice the spring onion and the red chilli, then add most of them to the bowl. Shred the greens, cut the carrot into thin slices and slice the sugar snaps. Add them all to the bowl.
Layer up the ingredients
Once the noodles have had 3 minutes, drain them and add them to the bowl of veg. If you’re making the meal for later, layer everything into a screw top jar, seal with the lid and finish the recipe when you’re in the mood for lunch ...
Pour over the hot water
When you’re ready to eat, boil the kettle. Pour over hot water from the kettle until the noodles and veg are just covered, and mix well.
Garnish + finish with lime
Garnish with the remaining chopped chilli and spring onion, a little basil or coriander and some toasted sesame seeds. Finish with a squeeze of lime
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