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Miso greens noodle pot recipe

Miso greens noodle pot recipe

11 ratings

This delicious vegetarian noodle pot recipe is the perfect mug meal for one, you don't even need a microwave. Ready in minutes, this veg-packed noodle soup packs a flavour punch with savoury miso paste and soy sauce - just add a little fresh chilli if you fancy a bit of heat. What's more, it's healthy and dairy-free, too. See method

  • Serves 1
  • 4 mins to prepare and 4 mins to cook
  • 280 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • ¼ pack pak choi, shredded
  • 2 tsp miso paste
  • 1 tsp reduced salt soy sauce
  • 1 tsp toasted sesame oil
  • ⅓ x 150g tub edamame beans
  • 75g fresh free-range egg noodles
  • 1 spring onion, finely sliced
  • 1 tsp sesame seeds
  • 1 red chilli, sliced, to serve (optional)
  • coriander leaves, to serve (optional)
If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    2g 11%
  • Sugars

    3g 3%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 25.3g Protein 13.7g Fibre 4.6g


  1. Push the pak choi into the bottom of a mug, packing it down so you have space for everything else. Top with the miso paste, soy sauce and sesame oil, then pour enough boiling water over it all to cover. Sit a saucer or plate on top and leave to stand for 2 mins.
  2. Uncover the mug and stir in the edamame beans, noodles, spring onion and sesame seeds. Fill up to the top with boiling water, then cover and leave for another 2 mins to heat through. If you prefer it hotter, heat in the microwave for 30 secs on high.
  3. Garnish with the sliced chilli and coriander leaves, if you’re using them.

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