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Elevate Your Instant Noodles Beyond College Days!
Protein-rich noodle soup that you can whip up in no time. Add all the ingredients in a portable container and just add water and egg when you are ready to eat.
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Ingredients

  • 3 ounces rice vermicelli noodles
  • 2 ounces cooked chicken, diced
  • ½ cup diced bok choy
  • ⅓ cup shredded carrot
  • 1 tablespoon chopped green onion
  • 1 teaspoon dashi broth powder
  • 1 teaspoon nutritional yeast flakes
  • 1 teaspoon grated fresh ginger
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground white pepper
  • ⅛ teaspoon red pepper flakes, or more to taste
  • 1 tablespoon tamari soy sauce
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon gluten-free miso paste
  • 1 ½ cups boiling water
  • 1 egg

Directions

  • Step 1:
    Combine rice noodles, chicken, bok choy, carrot, green onion, dashi, nutritional yeast, ginger, black pepper, white pepper, and red pepper flakes in a large, portable bowl with a lid.
  • Step 2:
    Combine tamari, sesame oil, and miso paste in a small, portable container. Cover and shake until combined.
  • Step 3:
    Add hot water to the noodle bowl when ready to eat. Push aside the noodles and crack egg into the middle, stirring constantly with chopsticks. Close lid and let sit until noodles soften, about 3 minutes. Remove the cover and pour in tamari mixture.

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