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Miso Noodle Soup

with eggs

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It's as simple as boiling a kettle and assembling all your favourite miso noodle toppings in one bowl! Hearty, filling and full of chewy noodles for a lunch everyone will be jealous of!

Tags:
Lunch
Allergens:
Wheat
•Sulphites
•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time10 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

/ serving 1 people

1 unit(s)

Green Onion

56 g

Carrot, julienned

56 g

Baby Spinach

½ tbsp

Soy Sauce

(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

Chili-Garlic Sauce

Nutrition Values

/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Measuring Cups
•Aluminum Foil
•Plastic Wrap

Cooking Steps

1

Bring 2 1/2 cups of water to a boil in a kettle or small pot over high heat. While water comes to a boil, thinly slice or cut the green onion. Halve egg. Cut or slice nori into 1/2-inch strips.

2

Add spinach, noodles, broth packet, soy, carrots, half the green onions and half the nori to a large soup bowl. Carefully pour boiling hot water, over top. Cover with plastic wrap or foil. Allow noodles and veggies to steep, until tender, 3-4 min.

3

Stir soup to combine. Top with eggs, nori and remaining green onions. Drizzle chili-garlic sauce over top, if desired.

Meal right image

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