Nourishing Miso Noodle Soup: A Warming, High-Protein Bowl

A light, restorative bowl that comes together in under 15 minutes. Fermented miso, earthy mushrooms and brown rice noodles make the base, while a serving of Advanced Collagen stirred in at the end adds protein and vitamin C without changing the flavour. It's the kind of simple, nourishing supper that works just as well on a busy weeknight as it does when you're feeling a little run down.

The snapshot

Per serving · serves 2 · ready in 15 minutes

Each bowl includes a full 10 g serving of Neutrient Advanced Collagen, contributing a useful amount of protein plus vitamin C, which contributes to normal collagen formation for the normal function of skin, cartilage, bones, gums, teeth and blood vessels. Alongside it, the recipe brings fermented miso, mushrooms and a scattering of fresh herbs and chilli — a genuinely low-fat, plant-forward bowl that's quietly high in protein for its calorie count.

Full breakdown (per serving, approximate)

Ingredients

Serves 2.

• 1 litre vegetable stock
• 3 tbsp white miso paste
• 2 spring onion stalks, sliced
• 100 g brown rice noodles
• 1 red chilli, sliced (optional)
• 1 cup mushrooms, quartered
• 4 tbsp Neutrient Advanced Collagen (a 10 g serving per person)
• Coriander leaves, to serve

Method

1. Cook the noodles in simmering water for about 5 minutes, or until soft. Strain, rinse and set aside.
2. Add the stock to a saucepan and bring to the boil, then reduce the heat to a simmer. Add the miso, mushrooms, spring onion and chilli.
3. Once the miso has dissolved, add the noodles and warm through, then remove from the heat.
4. Stir in the Advanced Collagen, sprinkle with coriander and serve.

Tips

Add the collagen off the heat rather than at a rolling boil, so it dissolves smoothly into the broth. Leave the chilli out for a milder bowl, or add a handful of spinach or pak choi with the mushrooms for extra greens. Any firm mushroom works well here — chestnut, shiitake or a mix.