Miso Noodle Soup

For a day on the go or a lunch that travels well, Miso Noodle Soup is an excellent option. While the list of ingredients may look unusual, the flavors mixed together achieve a fragrant and delicious soup you’ll crave week after week.

Prepare the ingredients up to two days in advance and store them premeasured, in airtight containers, which are easy to grab and go. When you're hungry for a fast lunch, simply pour 1 cup of boiling water over each prepared jar and watch the soup magic happen.


Miso Noodle Soup

  • Prep Time:  10 minutes
  • Cook Time 10 minutes
  • Total Time:  20 minutes
  • Course: Lunch
  • Cuisine: Japanese
  • Servings:  2

Pasta Ingredients:

Soup Ingredients:
  • 2 cups boiling water, (1 per jar)
  • 100g smoked extra firm tofu, cubed, (50g per jar)
  • 3 tsp miso paste, (1½ tsp per jar)
  • ¼ cup nori*, flaked, (2 Tbsp per jar)
  • 2 tsp dulse*, flaked, (1 tsp per jar)
  • 2 Tbsp Kimchi or Sauerkraut Kimchi, (1 Tbsp per jar)
  • 1 tsp onion powder, (1/2 tsp per jar)
  • 1/8 tsp toasted sesame oil, (1/16 tsp per jar)
  • 2 Tbsp hoisin, (1 Tbsp per Jar)
  • 1 Tbsp rice wine vinegar, (1/2 Tbsp per jar)
  • 1 tsp tamari, (1/2 tsp per jar)
  • ¼ cup pickled ginger, (2 Tbsp per jar)
  • 2 Tbsp sweet chili, (1 Tbsp per jar)
  • 2 Tbsp green onions, chopped, (1 Tbsp per jar)
  • 2 Tbsp fresh cinantro, chopped, (1 Tbsp per jar)
  • Siracha (optional and to taste)


  1. Prepare Chickapea Linguine to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil.  Stir and cook pasta for 7 minutes)
  2. Drain pasta and rinse with cool water
  3. Shake colander to remove excess water then stir in 2 tsp of toasted sesame oil and mix until well coated
  4. Separate your noodles into two lunch jars with lids than can tolerate boiling water
  5. Layer noodles evenly between both jars
  6. Add all remaining soup ingredients except boiling water and close the container
  7. Store in a fridge until ready to consume 
  8. When ready for consumption, remove the jar from the fridge and let return to room temperature
  9. Once the jar has adjusted to the temperature of the room, pour 1 cup of boiling water over the contents of the jar you plan to enjoy.
  10. Mix the contents in the boiling water, replace the lid on the jar and allow to rest for 5 minutes
  11. Open the jar and enjoy.

Recipe Notes:

  • *Dulse and Nori are types of seaweed and easily substituted for any flaked variety of seaweed available
  • Soups such as this are a great place to make use of any fresh herbs that have gone floppy and are past their prime. Once immersed in water the herb will wilt anyway and no one would be the wiser.
  • To flake seaweed which come in sheets, simply cut with scissors into small bits
  • All of these ingredients should be available at local grocery stores in the international foods aisle or natural foods section. If they are not available in your local grocery store, check Asian supermarkets or order the ingredients online. Most of the items required have long shelf lives and are large enough to last for many recipes. 
  • The contents of the jars should last for 2-3 days in the fridge before the boiling water is added
  • Make sure the containers you select can tolerate boiling water. Glass jars or food storage containers should list this on the packaging.