Quick and Easy Miso Soup In a Cup

If you’re after a healthy recipe that takes no more than ten minutes to put together – THIS IS THE ONE.

Combining Japanese and Thai styles, this cup of goodness becomes a two course lunch of miso broth, followed by the remaining noodles and veggies.

If you’re out and about and occasionally prefer an easy disposable option, you can load up one of these cups with all your ingredients in the morning (or night before), pop on the lid and just add boiling water when lunch time rolls around.Β  For those who like it saltier, a squirt of soy sauce into the bottom of this cup should be safe, as long as the lid’s on securely and it’s kept upright.

The Miso paste below comes in little sachets which are available from the Asian section of the supermarket.Β  I love the Hikari Miso brand where you get 12 little sachets in a pack.Β  Alternatively, you can buy Miso in larger packages and scoop a spoonful into your cup.


Miso Soup in a Cup


To prepare a larger quantity of this soup at home for family or guests, multiply the ingredients below by the number of people you are feeding. Load up your soup bowls with noodles, mushrooms, shallots, carrots, coriander and bean sprouts, placing the noodles at the bottom, sprouts and coriander at the top and everything else somewhere in the middle.

In the meantime, boil up a saucepan of water, Miso paste and maybe soy sauce. Β Once the broth is hot and the paste dissolves, pour into each bowl and garnish with extra coriander and sprouts.

So easy and so good for you.


Quick and Easy Miso Soup in a Cup

Full of veggies, noodles and flavour, this is one of those recipes that you will come back to time and time again.

Course Soup
Prep Time 5 minutes
Steeping Time 5 minutes
Servings 1
Author Helen


  • 1 handful uncooked Rice Vermicelli Noodles
  • 1/3 cup Dried Sliced Shitake Mushrooms broken up into small pieces
  • 10 fine slices Carrot
  • 2 teaspoons Fried Shallots
  • 1/3 cup sprouts leave extra for added garnish
  • 1 tablespoon Fresh coriander, chopped leave extra for added garnish
  • 1 tablespoon or sachet Miso Paste
  • 1 tablespoon Soy Sauce Optional for those who like it saltier
  • Boiling water to fill cup


  1. Place all ingredients except boiling water into a cup. Put uncooked noodles at the bottom and Miso paste at the top and everything else in between.  Refrigerate until required.

  2. Pour boiling water into your cup directly over the miso paste to ensure the paste dissolves as you pour.  Stir Ingredients then cover cup and allow to sit for 5 minutes to ensure noodles soften.

  3. After five minutes, remove cover / lid and give the soup another good stir to ensure miso is completely dissolved and mixed through before eating.

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