Miso Noodle Soup

Recipe from Sarah’s Spoonful

Instagram: @sarahsspoonful



Serves Preparation Cooking Difficulty
1 10 min 10 min Easy
  • 150g Hokkien Thin Noodles
  • 1 egg (substitute vegan protein or cooked fish)
  • 1 cup chopped carrot
  • 1 head baby bok choy, chopped
  • 1 cup broccoli florets, chopped
  • 1/2 zucchini, chopped
  • 1 tbsp white miso paste
  • 2 tsp soy sauce
  • 1/2 tbsp mirin
  • 1 tsp sesame oil
  • Sesame seeds to top
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  1. Step 1

    Bring 2-3 cups of water to the boil in a large saucepan, then allow to simmer.

  2. Step 2

    Add carrot, broccoli, zucchini, mirin and soy sauce and cook for 5-7 minutes until the vegetables are cooked.

  3. Step 3

    While the vegetables are cooking, add the egg to a small pot of cold water and bring to the boil, then simmer for 4 minutes.

  4. Step 4

    While the egg cooks, add the bok choy and the Fantastic Hokkien thin noodles to the vegetable pot and stir for 2 - 3 minutes until the noodles have separated and the bok choy is just cooked.

  5. Step 5

    Remove from the vegetables from the heat then add the miso paste and stir. Gently pour all ingredients into a large noodle bowl.

  6. Step 6

    Peel the egg and slice in half and place on top of the soup.

  7. Step 7

    Sprinkle with sesame seeds and enjoy.

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