Rice Noodle Soup (Make-Ahead Option!)

This easy Rice Noodle Soup combines mushrooms, tofu, and rice noodles in a comforting miso broth for the ultimate feel-good meal. Make it ahead of time for healthy lunches or enjoy it fresh! Vegan, Nut-Free, Gluten-Free option.

Course Soup

Cuisine Chinese, Japanese

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake, Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 172kcal

Ingredients

2 teaspoons high-heat oil
2-3 green onions; sliced and white and green parts separated
2 cloves garlic minced
2 teaspoons fresh minced ginger or 1/2 teaspoon dried ginger
2 ounces mushrooms sliced (shiitake, cremini, etc)
3 tablespoons tamari or soy sauce divided
2 tablespoons mellow miso paste
8 ounces super firm tofu cubed
100 g rice vermicelli noodles or 2 50 g bundles mung bean vermicelli* see note
4 cups hot water
Optional toppings: sesame oil chili oil, toasted sesame seeds

Instructions

FOR MAKE-AHEAD INSTANT NOODLES:

Sauté Aromatics: Warm the oil in a medium nonstick skillet over medium heat. Add the white portion of the green onions, garlic, and ginger. Sauté for 1 minute, until fragrant.
Cook the Mushrooms: Add the mushrooms to the pan along with 1 tablespoon of soy sauce. Mix well, then sauté for 3 to 5 minutes, stirring only every minute or so. Remove the pan from the heat once the mushrooms are beginning to brown and set aside.
Make the Miso Broth: Add the remaining soy sauce to a medium bowl with the miso paste and 2 tablespoons of warm water. Mix well, until the miso paste has dissolved and a thick “broth” forms.
Assemble: You will need 2 large jars or Tupperware containers that can hold at least 4 cups of liquid. Divide the miso mixture between the two jars (around 3 tbsp per jar), then top each jar off with half of the mushrooms. Mix well, so the mushrooms are submerged in the miso. Top off with tofu (if using), followed by the dry bundle of noodles and green onions. Cover and store in the refrigerator for up to 5 days.
Instant Noodles (1 Serving): Remove one jar from the fridge and use your stovetop or a kettle to bring 2 cups of liquid to a boil. Pour the hot water over the noodles, then over the jar and let sit for 5 minutes. Uncover, then use a chopstick or spoon to mix well, distributing the miso mixture throughout the broth. Season with additional soy sauce to taste, then enjoy warm, as-is or topped with sesame and/or chili oil.

STOVETOP INSTRUCTIONS:

Aromatics: I recommend making this soup in a small pot. Follow steps 1-2 as written, but keep the pot on the heat.
Make it Brothy: Add the tofu (if using) and 4 cups of water to the pot. Cover and bring to a simmer over high heat.
Add the Noodles: Once simmering, uncover the pot turn the heat to medium low. Add the vermicelli noodles and simmer until al dente, according to the package instructions.
Miso Broth: In the meantime, whisk the remaining soy sauce, miso paste, and water together in a small bowl until emulsified.
Final Touches: Uncover the pot, then add in the miso sauce and mix well. Add additional soy sauce to taste, if necessary. Divide between bowls and garnish with the green portion of the green onions along with any other toppings, as desired.

Notes

Gluten-Free: This recipe is gluten-free if you use tamari or gluten-free soy sauce and a gluten-free miso.
Noodles: You can use a variety of noodles for this recipe.
- To serve immediately: I recommend using vermicelli rice noodles for this recipe as they have a faster cook time. You can also use thicker rice noodles for this recipe, but they will need to simmer longer. I usually purchase vermicelli noodles from my local Asian market but you can also buy online, or may be able to find in the International section of your grocery store.
- To make ahead: This recipe works best with mung bean vermicelli instead of rice vermicelli as mung bean noodles tend to break apart less and only require soaking. I also usually purchase these noodle "balls" at my Asian market, but you can also buy them online.

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