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Asian Rice-Noodle Soup with Bok Choy

Recipe photo courtesy of Bryan Gardner

Ditch instant ramen in favor of this healthy noodle soup that's just as quick and so much more flavorful, thanks to fresh vegetables and Japanese miso.

Source: Martha Stewart Living, September 2016
Total Time Prep Servings



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How would you rate this recipe?
  • MS12501210
    12 JUL, 2017
    I had hope! The chickpea instant soup was SO good. I think the issue with this is cooking the noodles. 2 minutes in the microwave and then letting it rest is NOT enough time to cook these noodles. I needed to re-heat the broth and wait longer - over 15 minutes - for the noodles to get soft. And then it all tasted pasty. Ick. Has anyone else made this? Anyone had issues with noodles cooking?
  • MS10806392
    3 JUL, 2017
    I am wondering if adding boiling water to the soups will work instead of microwaving. Do you happen to know? I would prefer not to microwave. :)
  • margaret8151384
    30 SEP, 2016
    The video shows preparing the soup in a jar with a metal bale lid (one held on by a metal fastener). Of course, if you plan to microwave the soup, remember to remove all metal before microwaving, or transfer the soup to a microwaveable container.
  • MS12443729
    26 SEP, 2016
    Missing nutrition information ... recipe is useless without!

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