Budget-Friendly Gluten-Free Miso Noodle Soup with Oyster Mushrooms

The following recipe yields two servings.


  • 2 packs organic millet and brown rice ramen dry noodles (Lotus Foods brand)

  • ¼ organic napa cabbage (medium size): cut into 1 to 2-inch-wide strips

  • 1/3 organic yellow onions: diced

  • ½ stalk organic scallion: cut to 2-inch long

  • 1 cup organic fresh oyster mushrooms

  • 1 tbsp organic fresh garlic: minced

  • 2 tsp organic grated fresh ginger

  • 1 tbsp organic red soy miso or chickpea miso

  • 2 cups organic baby kale

  • 1 cup chopped organic fresh cilantro

  • 2 large organic eggs

  • ½ tbsp avocado oil

  • 3 cups organic chicken stock

  • 8 to 10 cherry tomatoes: cut in half

  • Organic white pepper

  • Optional: Asian chili sauce or chili oil

  • · Sea salt to taste

Cooking Directions:

  1. In a pot, fill it with water, boil the egg for a few minutes, place the egg on a dish to let it cool, and then peel the shell and cut it in half.

  2. Fill the water in the same pot and follow instructions on the noodles package to boiling the noodles. Drain the water. Do NOT overcook it.

  3. In the same pot or Dutch oven, heat up avocado oil at low to medium briefly. Add in diced onions and sauté them for a few minutes till the onion is translucent.

  4. Into the pot, add chicken stock, napa cabbage, oyster mushrooms, ginger, garlic, and miso. Stir evenly. Cook for about 10 to 15 minutes till napa cabbage is eighty percent cooked. Stir once in a while and watch the liquid in the pot. Add more chicken stock is needed.

  5. Now add in baby kale, cilantro, and scallion, and cook for about 1 minute.

  6. Transfer the food into a serving bowl. Place the egg and cherry tomatoes on the top. Enjoy!

Culinary Medicine Benefits: