Miso Corn Noodle Soups in Jars
This miso corn noodle soup is everything you want in a comforting bowl — rich, savoury, a little sweet, a little spicy, and loaded with nourishing ingredients. The miso adds deep umami flavour, the blended corn gives the broth a naturally creamy texture, and the noodles and veggies bring substance and freshness. It’s quick to prepare, endlessly customisable, and perfect for meal prep — just build it in jars or containers and enjoy a homemade, heat-and-eat lunch all week long.
Ingredients 13
2 tbsp olive oil
4 cloves garlic, minced
2 capsicums, diced
350 g sweetcorn kernels, divided
2 tbsp miso paste
1 l boiling water, plus extra for blending
1 tbsp apple cider vinegar
2 tbsp soy sauce
2 tsp chilli flakes
2 nests rice noodles
3 cups wombok (Chinese cabbage), chopped
salt and pepper, to taste
3 spring onions, thinly sliced, plus extra for serving (optional)
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Heat the in a large saucepan over medium heat. Add the and sauté for 2–3 minutes until golden brown. Add the and stir-fry briefly.
Put half of the and the into a blender with a little hot and blend until smooth.
Divide the corn and miso mixture among 4 large jars. Top with the , , or fresh chilli, the and mixture from the pan, the remaining , the , and the chopped .
When ready to serve, pour into each jar, season with salt and pepper to taste, and let stand for a few minutes. Then tip into a bowl. Microwave briefly if necessary to fully cook the and . If desired, sprinkle with thinly sliced or crispy fried shallots to serve.
