I am a soup noodle lover and this recipe was developed over the course of us trying to make dinner at home with what’s in the fridge (which is usually not much). Over time, we actually developed a pretty standardized recipe! Feel free to substitute or adjust as you like.

Serves 1

Ingredients

For seasoning:

• Miso paste
• Fish sauce
• Soy sauce
• Ketchup
• Hot sauce — I like to use this Chinese chili oil with peppers

For cooking:

• Onion — quarter, yellow onion preferable
• Scallions, cilantro
• Veggies — napa cabbage, cabbage
• Egg — 1
• Bean noodles/vermicelli noodles
• Optional: Turkey slices, fishballs, wakame

Instructions

1. In a small pot, boil half a pot of water. Add in a spoonful of miso paste, splash of fish sauce, soy sauce, dollop of ketchup and hot sauce. Taste and season accordingly.
2. Slice onion into thick pieces, add to the soup and let boil for about 5-10 minutes. Add in veggies and/or other toppings until cooked thoroughly.
3. After broth is ready, drop in an egg and stir lightly.
4. Add in bean noodles last and cook for a minute. Turn off heat and serve with scallion and cilantro as garnish.