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1½ tsp (7 mL) miso paste
1 tsp (5 mL) turmeric
½ tsp (2 mL) ginger
½ tsp (2 mL) sea salt
¼ tsp (1 mL) red pepper flakes (more if you like it spicy)
1 cup (250 mL) cooked and diced chicken breast
1 cup (250 mL) Chinese rice noodles
1 carrot, julienned or grated
1 stalk celery, thinly sliced
1 cup (250 mL) cremini mushrooms, thinly sliced
1 cup (250 mL) spinach
1 stalk bok choy
1 clove garlic, minced
Boiling water to cover
1 tsp (5 mL) sesame seeds, shredded nori and slice of lime, for garnish

In a 750mL mason jar, layer ingredients in the following order: miso, turmeric, ginger, salt, red pepper flakes, chicken, noodles, carrots, celery, mushrooms, spinach, bok choy, and garlic.

If you’re eating in, place all ingredients except garnish in bowl.

When ready to serve, pour boiling water over, covering ingredients ½ inch (1.25 cm) above with water. Cover for 4-5 minutes, or until noodles are cooked.

Stir and garnish with sesame seeds, nori and a squirt of lime.

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