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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Green Onion
56 g
Carrot, julienned
56 g
Baby Spinach
½ tbsp
Soy Sauce
(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Chili-Garlic Sauce
Nutrition Values
Utensils
Cooking Steps
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.
