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Ingredients:

• 4-5 Tbsp Quick Miso Soup (or Vegan version)

• 1 small potato (Cut into wedges)

• 1 small carrot (Cut into 1/8” diagonal slices)

• 2 leaves cabbage (Cut into 1” squares)

• 1 green onion (Finely slices)

   Optional - Add Pork, chicken, fish or seafood 

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1. Boil 2 cups of water in a small pot. Add potatoes, carrots and cook until they are soft

2. Add cabbage and continue to cook for 1 - 2 min and turn off the heat

3. Add Quick Miso Soup

4. Garnish with green onion

Ingredients:

• 4-5 Tbsp Quick Miso Soup

• Udon (180 g dry udon noodles; 500 g frozen/boiled udon noodles)

• 4 shiitake mushroom, wedged

• 1/2 carrot (Cut into 1/8” diagonal slices)

• 1/2 bunch broccolini 

• 1 chicken breast or  pork (optional)

• 1 aburaage(deep-fried tofu pouch), julienned

• 1 green onion, sliced finely

 

1. Boil water in a large pot. Add dry noodle and cook until al dente. Cook 1-2 min if it's frozen/boiled udon noodles

2. Boil 2 cups of water in a medium size pot. Add chicken breast and cook for 10-15 min until thoroughly cooked. Remove it from the water and cut into diagonal slices

3. Add carrots, shiitake, aburaage in the broth and cook until carrots are soft and add broccolini and continue to cook for   1 - 2 min and turn off the heat

4. Add Quick Miso Soup into broth

5. Serve udon noodles and hot soup in serving bowls and top with chicken, vegetables and aburaage. Garnish with green onion

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Ingredients:

• 1 small Daikon (Cut into 5-6 pieces about 1" thick slices)

• 1 tbsp soy sauce

• 5" Konbu kelp

<Miso Sauce>

• 2 Tbsp Quick Miso Soup

• 1/2 tbsp sugar

• 1/2 tbsp sake

 

1. Place the Daikon slices in a pot with plenty of water. Bring to the boil. Once boiling, continue to simmer over low heat until the daikon softened

2. Remove the daikon, and drain the water. Put the konbu kelp piece on the bottom of the pot and place the daikon on top of the konbu. Pour fresh water till it just covered them

3. Add Soy Sauce and cover with a lid and simmer for 15 to 20 minutes

4. Place all ingredients for Miso Sauce in a bowl and mix well 

5. Drain and place Daikon on a plate. Serve with the sauce on top

Ingredients

• 2 servings Ramen noodle (Use rice ramen for gluten free) 

• 400ml Chicken or veggie Broth 

• 7.5 tbsp Quick miso Soup 

• 1/2 tsp Sesame Oil 

• 1 clove Garlic (Grated) 

• 1/2”  Ginger (Sliced)

• 1 tsp Cooking Sake 

• 1 Green onion (Thinly chopped) 

• 1 Boiled Egg (cut in a half) - optional

• 1 cup bean sprouts 

• 1/2 cup corn 

• 1 cup greens 

• 1/4 cup Wakame seaweeds

  Optional - Add Chinese BBQ Pork, chicken, fish or seafood 

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1. Prepare vegetables and cook in a boiling water for 1 min separately

2. Hydrate wakeme seaweeds in water for 5 min squeeze water out

3. Broil chicken broth in a pot with garlic and ginger, bring to a simmer and cook for 5 min

4. Add Sesame oil and Quick miso soup. Turn heat off

5. Heat large pot of water to a boil and cook noodles to al dente while making soup. Drain and set aside

6. Place the noodles into 2 bowls. Top with broth, eggs, wake seaweeds and vegetables