This quick and easy glass noodle bowl is what I gravitate towards when I’m feeling off,
it’s comforting and simple, and just what I need to heal from the inside out.
There’s something to be said about feeding the impulses. I’m feeling restless and I’m craving something new. Something different. I feel off-kilter, like that feeling where you’ve been spinning on the spot round and round, and suddenly things stop but your head is still spinning. You reach out to steady yourself but the railing keeps moving further out of your reach and you miss a step just a bit before you get to it.
So I find myself gripping the rails. Closing my eyes and letting my head hang before the rest of me recovers. My friends rush to one side; my family to the other, holding me steady. I let go. They let me go. And I take a step, looking back every so often to make sure they’re still there, and I take reach for a step that was a little bigger than I thought I could handle, but I get to the top, shaky and a little exhilarated.
It’s exciting and off-putting. Like I’m living someone else’s life, but I’m going to run with it anyway. Every now and then I get a little light-headed, and I need to take a moment before start to climb again. I feel the pull, and I let myself go towards it. I’m here now.
It doesn’t make sense to you now, dear readers, and it doesn’t need to. Just bear with me while I gather my thoughts. Let me feed the impulse and I’ll explain when I get back.
EDIT: this miso noodle soup was so popular on my insta and here that I decided to make a video of it to show you how I cooked it. Hope you enjoy!
Easy Glass Noodle Miso Bowl
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
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
ali says
Yum! sounds delish. I can’t wait to make it :-)
Mary says
I am not even kidding, I rarely read entire food blog posts. I scroll to the recipe and do my thing. I have read 3 of your posts and am on the verge of a Vietnamese food jag of epic proportions. I read your Banh Mi post,(I loved it–no I adored it if that’s possible) and feel sad that there is not a Vietnamese market in Auckland. I am originally from Minneapolis and we had a lot many markets like the one you described. I have a Vietnamese sister-in-law and many Vietnamese friends back home and miss all of them very much. Being vegan has really sparked my culinary creativity and helped me find people like you. Yay for that! Thanks so much for sharing your family recipes and you.
Amy Morton says
Made this for my husband and I for dinner. First time I had ever made Miso soup. What a huge hit! We loved it. My husband said the best soup he has ever had and I have to agree. Very filling too! Thank you for sharing!!!
Jessie says
Just tried this; however, the miso paste I got was gag worthy. Tried again (omitting the paste) and it was delightful!!!! The video indicates you’ve shown what brand/packaging your miso comes in, but I can’t find the video. Can you point me in the right direction and have you had any success ordering it online?
Ps just binged an hour of your YouTube videos. Have soooo many recipes I can’t wait to try :D
Lisa Le says
Oh I think I was referring to the Whats In My Fridge video :) It’s a square box, I can’t remember the brand off hand haha.
Donna says
Refreshing blog!
Looking forward to creating your recipes and sharing with friends and neighbors .
Alex says
Is it possible to use brown miso? The ingredients stated that red and white worked fine, but would it taste that different with brown?
Lisa Le says
I’ve never used brown miso before but I imagine it might change the salt content, so adjust your seasonings accordingly :)
Polly says
Would this hold in a thermos until lunch time, or would it get too gluggy?
Lisa Le says
The noodles would probably absorb all of the moisture by the time it’s lunch, unfortunately :(
Hillary says
I’ve made this so many time I have the recipe memorized. It’s a go to when I have nothing else to make but I always have miso, mushroom broth, and noodles. I made a few modifications to fit my tastes. I typically add more miso than 1 tsp because it’s too good not to. I also nix the oil, replacing it with a small bit of chili oil. For protein, I usually add soft tofu or edamame. A great meal during the cold months.
Lisa Le says
That makes me so happy to hear :) I’m glad you like it! And more miso is totally always a good thing XD