Miso Summer Soup
Shirataki noodles absorb the umami flavor in this easy recipe.
"Soup may seem like a bad idea on a hot summer day, but this one is refreshingly light, especially when made for meal prep and eaten deskside in your air-conditioned office," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "It's packed with gut-friendly fermented miso and fresh vegetables to fill you up without weighing you down."
This recipe is part of our meal prep series. Click here for all the details.
- 1 teaspoon brown rice vinegar
- ¼ cup miso dressing
- 1 teaspoon white miso paste
- ¼ teaspoon black pepper
- 1 tablespoon tamari
- ⅛ teaspoon turmeric powder
- 1 tablespoon ginger, microplaned
- 1 scallion, thinly sliced
- 1 pack shirataki noodles, drained and rinsed
- ½ cup zucchini noodles
- ½ cup grated carrot
- ½ cup yellow summer beans, chopped
- ⅛ teaspoon red pepper flake
- ¼ cup Persian cucumber, cubed
- 1 radish, thinly sliced
- 1 small handful watercress
In a soup thermos, place vinegar, miso dressing, miso paste, black pepper, tamari, turmeric, and ginger, stirring to combine.
- Sprinkle in scallions and add shirataki noodles.
Add in zucchini noodles, grated carrot, and summer beans.
Sprinkle in red pepper flakes.
Store thermos in the fridge, along with a separate container with the cucumber, radish and watercress.
At Your Desk
Fill soup thermos to the top of the noodles with boiling water from a tea kettle.
- Stir noodles well to create broth.
Top with cucumber, radish, and watercress.