Glass noodle soup with edamame

Total time: 20m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 495 Kcal, 19g Protein, 63g Carbohydrates, 17g Fat


  • Preparation
  • 100 g glass noodles (e.g. Mei Yang)
  • 100 g carrots, cut into strips
  • 100 g edamame, peeled
  • 50 g bean sprouts
  • 50 g baby spinach
  • 50 g cashew nuts
  • Add flavour
  • 1 lime, use only the juice
  • 20 g vegetable bouillon powder
  • 1 cm ginger, grated
  • 1 red chilli pepper, deseeded, cut into rings
  • 2 tsp miso paste
  • Prepare
  • 4 dl water, boiling
  • Utensils
  • For 2 preserving jars, each approx. 1 litre

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  • Preparation

    Divide the glass noodles into the preserving jars and top with the carrots and all the ingredients up to and including the spinach.
  • Add flavour

    Mix all the ingredients in a bowl and pour into the jars. Close the lid and chill until ready to prepare.
  • Prepare

    Pour the water into the preserving jars and stir well with a fork. Close the lid and leave to absorb for approx. 5 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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