Miso summer soup

Shirataki noodles absorb the umami flavor in this easy recipe.

"Soup may seem like a bad idea on a hot summer day, but this one is refreshingly light, especially when made for meal prep and eaten deskside in your air-conditioned office," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "It's packed with gut-friendly fermented miso and fresh vegetables to fill you up without weighing you down."

This recipe is part of our meal prep series. Click here for all the details.


1 teaspoon brown rice vinegar
1 teaspoon white miso paste
¼ teaspoon black pepper
1 tablespoon tamari
⅛ teaspoon turmeric powder
1 tablespoon ginger, microplaned
1 scallion, thinly sliced
1 pack shirataki noodles, drained and rinsed
½ cup zucchini noodles
½ cup grated carrot
½ cup yellow summer beans, chopped
⅛ teaspoon red pepper flake
¼ cup Persian cucumber, cubed
1 radish, thinly sliced
1 small handful watercress



In a soup thermos, place vinegar, miso dressing, miso paste, black pepper, tamari, turmeric, and ginger, stirring to combine. 

Sprinkle in scallions and add shirataki noodles.

Add in zucchini noodles, grated carrot, and summer beans. 


Sprinkle in red pepper flakes.


Store thermos in the fridge, along with a separate container with the cucumber, radish and watercress.



Fill soup thermos to the top of the noodles with boiling water from a tea kettle.

Stir noodles well to create broth.

Top with cucumber, radish, and watercress.

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