Quick 'n' easy miso soup to go with roasted cashews and pumpkin seeds

Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 1L Mason jar
If you find that you never can find the time to consistently prepare a healthy and satisfying lunch to bring to work or school, here's an easy and practical recipe that could change everything for you! This (near) instant homemade soup has vermicelli, spinach, red cabbage, carrots, green onions, and roasted cashews and pumpkin seeds in a yummy miso broth, with a tasty kick from soy sauce and Sriracha sauce. It's simple, easy, and will warm you up on cold days!
What makes the soup especially fun is the way it's prepared - just put all the ingredients into a large mason jar, including the miso, soy sauce and Sriracha sauce, and add boiling water when you're hungry! Bringing a homemade lunch to work or school has never been easier. Try it and see!

How it's made


  • 1 cup of dried, quick cook rice vermicelli
  • 1 sprig of fresh cilantro
  • 1 sprig of fresh mint
  • 1 sprig of fresh basil
  • 1 grated carrot
  • 1/2 cup of minced red cabbage
  • 2 handfuls of fresh spinach
  • 1 green onion, chopped
  • 1 tablespoon of toasted
  • 8 roasted
  • 1 heaping tablespoon of miso paste
  • 1 drizzle of soy sauce
  • 1 drizzle of toasted sesame oil
  • 1 block of smoked tofu, diced (optional)
  • 1 teaspoon of Sriracha sauce, to taste


  1. Put all the vegetables and other soup ingredients in a 1L mason jar.
  2. Bring the mason jar with you to school or work.
  3. When you're ready to eat, add boiling water to fill the jar. Stir, cover, shake, and let sit for 15 minutes with the lid on. Use a tea towel or oven mitts when touching the jar so you don't burn yourself!
  4. Carefully open the jar and voila! Your soup is ready!
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.