Recipes for Instant Miso Soup

Ingredients

• 2 packets of slightly expired instant miso soup
• 1 cup cooked rice
• 2 sheets of seaweed

Instructions

1. Prepare the instant miso soup according to package instructions.
2. In a serving bowl, place the cooked rice.
3. Pour the prepared miso soup over the rice.
4. Cut the seaweed into thin strips and sprinkle over the soup.
5. Allow the seaweed to soften in the hot soup for a few minutes.
6. Serve hot and enjoy!

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1 cup snap peas
• 2 tablespoons soy sauce
• 2 tablespoons expired instant miso soup (safe to consume)
• 1 tablespoon sesame oil
• 4 cups cooked rice

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the onion and garlic to the skillet and cook until softened.
3. Add the bell pepper, broccoli, carrots, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. In a small bowl, mix the expired instant miso soup with soy sauce and sesame oil.
5. Pour the miso soup mixture over the vegetables and stir to coat evenly.
6. Continue cooking for an additional 2-3 minutes until the sauce thickens slightly.
7. Serve the stir-fried vegetables over cooked rice.
8. Enjoy!

Ingredients

• 6 cups water
• 2 bundles soba noodles
• 1 cup mushrooms, sliced
• 1 cup tofu, diced
• 1 cup expired instant miso soup (safe to consume)
• 2 green onions, sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili garlic sauce (optional)
• Fresh cilantro for garnish

Instructions

1. In a large pot, bring the water to a boil. Cook the soba noodles according to package instructions. Drain and set aside.
2. In the same pot, add the mushrooms, tofu, expired instant miso soup, green onions, soy sauce, rice vinegar, sesame oil, and chili garlic sauce (if using).
3. Bring the soup to a simmer and cook for 5 minutes until the mushrooms are tender and the flavors have melded together.
4. Divide the cooked soba noodles among serving bowls.
5. Ladle the miso soup over the noodles, ensuring each bowl has an equal amount of broth, mushrooms, and tofu.
6. Garnish with fresh cilantro.
7. Serve hot and enjoy!

Ingredients

• 1 packet of expired instant miso soup
• 2 cups of water
• 1/2 cup of sliced mushrooms
• 100g of firm tofu, cubed

Instructions

1. In a pot, bring the water to a boil.
2. Add the instant miso soup and stir until dissolved.
3. Reduce heat to low and add the mushrooms and tofu.
4. Simmer for 10 minutes, until the mushrooms are tender and the tofu is heated through.
5. Serve hot and enjoy!