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Miso Noodle Pots

Miso Noodle Pots

Miso noodle soup jars/pots. Perfect for lunch at work. www.realfamilyjourney.comI love this miso noodle soup!! It is full of goodness and it is one super (I refrained from saying souper) speedy recipe. There is something about broth style soups that give you that ‘feel good’ factor. They feel nourishing and comforting. Perfect for when you need a great big food hug!

This was a bit of an experiment for me really as I had just bought some miso because I had heard it’s something us vegans should eat but I had never tried it before. Miso is a paste made from fermented soya beans and it’s a great source of iron, calcium, potassium, B vitamins and protein.

After I did a little research I soon realised that miso was perfect for soups so I set about trying out a few recipes. I wasn’t sure if the kids would go for one with so many green veggies but sometimes you just have to use what you have am I right? I couldn’t have been more wrong though as the kids loved it! Maybe it was the novelty of eating out of jars but they both sank the lot. (Happy mummy!). That being said this recipe is so versatile and you could chop and change any of the ingredients to suit your personal taste.

This soup is bursting with flavour from the garlic, ginger and miso. It is super hydrating and loaded with nutrients making it a perfect family dinner recipe. Serve with your favourite bread and in any fun selection of jars you have. I promise the kids won’t be disappointed.

Miso noodle pots

Ingredients: serves 4

  • 3 cloves garlic
  • 2 cm piece of ginger
  • 1 cup green beans
  • 1 yellow pepper
  • 1 400g tin chickpeas
  • 1 pack medium straight to wok noodles
  • 3 spring onions
  • 2 tbs miso paste
  • 2 cups broccoli
  • 1 vegetable stock cube
  • 2 pints water
  • To garnish add a sprinkle of sesame seeds


  1. Finely chop the garlic and ginger and sauté them in a couple of tablespoons of water.
  2. Chop the pepper, broccoli and green beans into bite-sized pieces and add to the pan.
  3. Pour in the water and add the stock cube. Bring to the boil and then simmer for 10 minutes.
  4. Add in the remaining ingredients and cook for 2-5 minutes. (Until the ingredients are to your preferred tenderness.)
  5. Serve into pots (we used these ones), jars or bowls and sprinkle with sesame seeds.

This dish is perfect served straight away but hubby loves taking a pot to work with him for lunch the following day and says it reheats beautifully! Enjoy!

Miso noodle soup jars/pots. Perfect for lunch at work. www.realfamilyjourney.com

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