Vegetarian Edamame & Mushroom

Course Soup
Cuisine Chinese
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 Noodle Cup
Author Chelsea


  • 1 teaspoon vegetable base bouillon (better than bouillon)
  • 2 teaspoons miso paste (I use red miso paste)
  • 1/4-1/2 teaspoon ginger (depending on personal preference)
  • 1/2 teaspoon minced garlic
  • 1 teaspoon soy sauce
  • 1 cup Frozen Private Selection Edamame
  • 3 tablespoons shiitake mushrooms, coarsely chopped
  • 2 tablespoons Snow peas
  • 1.5 ounces Thin Rice Noodles (I cook 1 section of an 8.8 ounce box and separate it in 3 parts)
  • 1 teaspoon rice vinegar
  • 1 pint-sized jar


  1. All the ingredients are the exact ingredients for ONE cup of noodles. If you want to make multiple just measure the same amounts of each ingredient into each jar. 

  2. Cook 1 section of the rice noodles according to package directions. Toss cooked noodles with rice vinegar and separate into 3 parts. 1 part goes into this jar.

  3. Layer the jar in this order: vegetable base bouillon, miso paste, grated ginger minced garlic, soy sauce, edamame, coarsely chopped shiitake mushrooms, snow peas, and rice noodles.

  4. When ready to enjoy: add 1 and 1/4 cups boiled water. Let sit for 1-2 minutes and then stir well and enjoy. (I find it much easier to pour into a bowl to stir and eat :))