Noodles in miso soup

Noodles in miso soup

10 mins Prep · 15 mins Cook

Chef Kelvin Cheung's son, Bodhi, is obsessed with Chinese soup noodles made from the bone broth he keeps simmering in his Instapot at all times. This version fulfils his cravings

Created by Spinneys
Prep time 10 minutes
Cook time 15 minutes
Serves 1
Cuisine Asian
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 403
Fat 11.9g
Saturates 3g
Protein 28.1g
Carbs 36.1g
Sugars 11.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To make the jammy eggs, first tap the round of the egg with a spoon until you hear the snap of the membrane. Fill a small saucepan with 2½cm of water and bring it to a boil. Gently submerge the eggs halfway and cover. Boil for 6 minutes, then rinse under cool water to stop the cooking process. Peel, slice and set aside.


Bring the chicken stock to a boil and whisk in the dashi powder followed by the miso.


Add the noodles and cook according to package instructions.


Add the sweet corn and nori sheets to the soup mixture. Top with the jammy eggs.