Easy Glass Noodle Miso Bowl
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Calories
2 kcal
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Cuisine
Asian, Vegan, gluten-free
Easy Glass Noodle Miso Bowl
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1-2 individual mung bean noodle portions sometimes one is not enough for me to fill me up, so sometimes I grab two
- hot water to soak mung bean noodles
- 2 1/2 cups water
- 1.5 tsp mushroom broth granules or you can simply use 2 cups of unsalted vegetable broth instead of the 2 cups water
- 1 scallion whites roughly chopped and green parts finely sliced
- 1 generous handful spinach or kale, yu choy, gai lan, whichever green you'd like!
- 1 tsp toasted sesame oil
- 1 tsp Miso paste white or red works fine
- Black and white sesame seeds to garnish
- Feel free to add your favourite fried tofu bean sprouts, or any other favourite proteins
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Instructions
- Soak the glass noodles in hot water to soften prior to cooking.
- Bring 2 cups of water to a boil and add mushroom granules (or boil the unsalted vegetable broth).
- Add scallion whites once water is boiling. Drain the glass noodles, then add them to the pot.
- Cook until noodles are -almost- clear. They'll still be quite thin and will feel softer and almost nearly cooked.
- Add the spinach and green scallion parts, then continue cooking until noodles are done and spinach is bright and wilted (about 2 minutes).
- Feel free to add something like some chickpeas or fried tofu to the soup to absorb the flavour.
- Add the toasted sesame seed oil and whisk in the miso paste (I just keep it in a large spoon and use chopsticks to stir it in the spoon until it dissolves).
- Remove from heat, transfer to a bowl (or eat it straight out of a pot because... dishes) and garnish with some sesame seeds.
- Enjoy!
Nutrition Information
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Calories
2kcal
(0%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 2 kcal
% Daily Value*
| Calories | 2kcal | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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