Miso Noodle Soup
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Miso Noodle Soup

with eggs

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time10 minutes
Cooking Time5 minutes


/ serving 1 people

1 unit(s)

Green Onion

56 g

Carrot, julienned

56 g

Baby Spinach

½ tbsp

Soy Sauce

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

1 tbsp

Chili-Garlic Sauce


Nutrition Values

/ per serving
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Trans Fat0 g
Potassium0 mg
Calcium0 mg
Iron0 mg
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.


Measuring Cups
Aluminum Foil
Plastic Wrap



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.


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.


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

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