ASIAN RICE-NOODLE SOUP WITH BOK CHOY

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Asian Rice-Noodle Soup with Bok Choy image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 8

1 ounce uncooked vermicelli rice noodles
1/2 cup very thinly sliced baby bok choy
1/4 cup frozen corn, thawed
2 button mushrooms, very thinly sliced
4 teaspoons miso paste
2 tablespoons very thinly sliced small sweet or spicy peppers
1 tablespoon very thinly sliced scallions, white and light-green parts only
Kosher salt

Steps:

  • Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
  • When you're ready to eat, fill the container almost to the top with water, seal, shake, remove the lid, and microwave for 2 minutes.
  • Season with salt, reseal, gently swirl, and enjoy.

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