Miso Noodle Soup

• 1 tablespoon white miso
• 1 tablespoon warm water
• 1 teaspoon toasted sesame oil
• 1/2 small garlic clove, grated
• 1/3 cup thinly sliced red cabbage
• 1/2 cup cooked flat brown rice (pad Thai) noodles (about 1 oz. uncooked)
• 2 shiitake mushroom caps, thinly sliced
• 1 tablespoon chopped green onions
• 4 thin slices red jalapeno
• 1 tablespoon chopped fresh cilantro
• 1/2 hard-cooked large egg

1. Combine miso, 1 tablespoon water, oil, and garlic in the bottom of a 1-pint wide-mouth jar, stirring with a fork. Layer in cabbage, noodles, mushrooms, onions, jalapeno, cilantro, and egg; seal. Refrigerate until ready to use.
2. Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.

white miso, water, sesame oil, garlic, red cabbage, brown rice, shiitake mushroom caps, green onions, thin slices red jalapeufo, fresh cilantro, egg

Taken from www.myrecipes.com/recipe/miso-noodle-soup-0 (may not work)