Miso Soup in a Cup

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
  • 1 tablespoon Fresh coriander, chopped
  • 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.