Just Add Water: Miso Chicken Noodle Soup

Ingredients:

• 1 tbsp yellow miso paste
• 0.5 tsp chicken broth concentrate*
• 0.5 tsp garlic chili sauce, such as sambal oelek
• 1/8 tsp grated fresh ginger
• A small handful of broken dry rice noodles
• 1/3 cup shredded grilled chicken
• 2 shiitake mushrooms, stems removed, caps thinly sliced
• 6 sugar snap peas or snow peas, ends and strings removed, pods thinly sliced ​​diagonally
• 1 green onion (green part only), thinly sliced
• Special equipment: 450 ml heat-resistant container with lid

Preparation:

1. In a 450 ml heatproof container, combine miso, chicken stock, chili garlic sauce, and ginger. Top with rice vermicelli, chicken, mushrooms, peas, and green onions.
2. Cover and refrigerate overnight.
3. When ready to serve, add 1 1/4 cups boiling water to the container, cover, and let steep until the noodles are tender, about 7 minutes.
4. Remove the lid and stir again to dissolve the miso.
   
   Note *
   
   Chicken broth concentrate is sold as a paste or powder in supermarkets in the broth section..