Miso Soup Cup of Noodles with Shrimp & Green Tea Soba

Miso Soup Cup of Noodles with Shrimp & Green Tea Soba

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From: EatingWell Magazine, Soup Cookbook

Green tea soba noodles, or cha soba, are buckwheat noodles made with powdered green tea, which imparts a subtle grassy note and pretty color. You can find them in Japanese markets or online. Regular buckwheat soba noodles work just as well in this cup-of-noodles-style mason jar noodle soup.

Ingredients 3 servings

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Original recipe yields 3 servings
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  • 4 tablespoons white miso
  • 6 teaspoons mirin
  • 3 teaspoons unseasoned rice vinegar
  • 1½ cups diagonally sliced snow peas (about 5 ounces)
  • 9 ounces peeled cooked shrimp
  • 1½ teaspoons dried wakame (see Tip)
  • 1½ cups cooked green tea soba noodles (from 3-4 ounces dried; see Tip)
  • 3 tablespoons thinly sliced scallions
  • 1 (3 inch) square dried kombu, snipped into 3 equal strips (see Tip)
  • 3 cups very hot water, divided


  • Prep

  • Ready In

  1. Add 1 tablespoon plus 1 teaspoon miso, 2 teaspoons mirin and 1 teaspoon vinegar to each of three 1½-pint canning jars. Layer ½ cup snow peas, 3 ounces shrimp, ½ teaspoon wakame and ½ cup noodles into each jar. Top each with 1 table-spoon scallions. Fit one piece of kombu between the ingredients and the side of each jar. Cover and refrigerate for up to 3 days.
  2. To prepare each jar: Add 1 cup very hot water to the jar, cover and shake very well to dissolve the miso. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Discard the kombu. Stir to make sure the miso is dissolved. Let stand a few minutes before eating.
  • Tips: Wakame—a dried seaweed—is a typical ingreditent in miso soup. Kombu, another essential umami ingredient in Japanese dashi broth, is dried kelp. Find them in natural-foods stores and Asian markets.
  • For ½ cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.
  • To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.
  • Equipment: Three 1½-pint wide-mouth canning jars

Nutrition information

  • Serving size: 2 cups
  • Per serving: 230 calories; 1 g fat(0 g sat); 2 g fiber; 30 g carbohydrates; 27 g protein; 24 mcg folate; 161 mg cholesterol; 9 g sugars; 133 IU vitamin A; 24 mg vitamin C; 95 mg calcium; 2 mg iron; 789 mg sodium; 361 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1 starch, ½ vegetable

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