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Easy Glass Noodle Miso Bowl

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Calories: 2kcal
Author: Lisa Le

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

Calories: 2kcal