This meal prep noodle soup is the perfect hack for busy days when you need something quick, healthy, and satisfying. Packed with edamame, crunchy vegetables, and tender rotisserie chicken, it’s a nutritious meal you can prepare in advance and enjoy whenever hunger strikes.
The real magic happens in the peanut butter and miso paste sauce—creamy, savoury, and with a touch of sweetness from the honey. Simply mix it all up, add your ingredients to containers or jars, and store them in the fridge. When it’s time to eat, just add boiling water for an instant, flavour-packed noodle soup that’ll warm you right up.
Easy to make, delicious to eat, and perfect for meal prepping!
Tips
- Use rotisserie chicken: For maximum convenience, I love using pre-cooked rotisserie chicken—it saves time and adds great flavour without extra effort. You can also swap for leftover cooked chicken or cooked tofu for a vegetarian option.
- Noodles: I use rice noodles here for a light texture, but you can swap with soba, udon, or even spiralised veggies like courgette noodles to keep it low-carb.
- Edamame: Frozen shelled edamame are my go-to for protein and fibre. They defrost quickly and keep the soup hearty. You can swap with cooked chickpeas or green peas if preferred.
- Make the peanut butter miso dressing ahead: This dressing is a flavour powerhouse and keeps well in the fridge for up to a week. Make a batch and use it to add depth to other meals like grain bowls or steamed veggies.
- Adjust spice and tang: Feel free to add a pinch of chilli flakes or a splash more lime juice to suit your taste buds.
- Storage: Store assembled soup jars in the fridge for up to 3 days. When ready to eat, just add boiling water, stir well, and enjoy straight away.
- Meal prep: Make several jars at once for quick grab-and-go lunches throughout the week — perfect for busy days when you want healthy eating without hassle.
Swaps
Rotisserie chicken: Use cooked tofu or tempeh for a vegetarian/vegan option, or shredded cooked turkey or leftover cooked meat.
Rice noodles: Swap with soba noodles, udon, or spiralised vegetables like courgette or carrot noodles for a lower-carb alternative.
Edamame: Substitute with cooked chickpeas, green peas, or steamed broad beans for a similar protein boost.
Peanut butter: Use almond butter or tahini for a different flavour.
Miso paste: Replace with tamari or soy sauce if you don’t have miso, though the flavour will be less rich.
Honey: Swap with maple syrup or agave nectar for a vegan-friendly option.
Storage
Fridge: Store the assembled noodle soup jars in the fridge for up to 3 days. Add boiling water just before eating.
Freezer: You can freeze the soup base (without noodles) in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating and adding fresh noodles.
More Noodles Recipes
Miso Noodle Soup
Ingredients
- ~150g edamame
- 1 red pepper
- ~90g cabbage
- 85 x2 noodles
- 1 breast of rotisserie chicken, already cooked
- coriander, chopped
For the peanut butter/ miso paste:
- 1 tbsp peanut butter
- 1 tbsp miso paste
- 1 tsp honey
- 1 tsp garlic grated
- 1 tsp fresh ginger
- 1/2 lime juice
Instructions
- Chop your vegetables and slice the chicken.
- Cook the noodles as per package instructions, rinse under cold water.
- In a bowl add all the paste ingredients and mix.
- Add all the ingredients to a heat resistant containers (or jars), seal and store in the fridge. On your lunch break or when you are ready, you just need to add boiling water for a delicious and cosy noodle soup.