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Gingery Miso Rice Noodles

The ratio of veggies to noodles in this dish is something we absolutely stand by. They add texture to dish while packing it with nutrients. This recipe is a great make ahead option if you're doing meal prep, too!

Chef Tip: You can use a spiralizer for the carrots, or shave them into ribbons with a vegetable peeler. Feel free to sub in any of your favorite greens here, too.


  • Vegetable oil

  • 1lb mushrooms, sliced

  • 1 pouch of Haven’s Kitchen Gingery Miso sauce

  • 16 ounces rice noodles, cooked per instructions

  • 4 cups vegetable or chicken broth

  • 1 teaspoon sesame oil

  • 2 cups shredded kale or baby spinach

  • 3 scallions, chopped

  • 1 carrot, cut into matchsticks

  • 1/4 cup fresh cilantro, chopped

  • 2-4 soft or hard boiled eggs

  • sesame seeds



Heat a soup pot or Dutch oven over medium heat. Add the oil and mushrooms. Sauté for 3-5 minutes, stirring occasionally, until the mushrooms are tender and crispy


Add a ½ pouch of Gingery Miso sauce and combine. Then add the broth & sesame oil, and bring to a simmer


Add noodles and greens to pot and let wilt for a minute


Ladle the soup into bowls. Garnish with scallions, carrot sticks, cilantro, eggs and sesame seeds

Gingery Miso

A smooth, salty-sweet sauce. Starring ginger, white miso, rice vinegar & a dash of toasted sesame oil. Gluten-free. Vegan, Non-GMO & Kosher…

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Shrimp Salad Wraps

Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping…
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