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Tempura & Egg Miso Soup Bowl

Adding delicious proteins, more vegetables and a soft-boiled egg to our Miso Soup Bowl is like the icing on a cake.

Tempura & Egg Miso Soup Bowl
Recipe Serves 1
Minutes Prep 5
Minutes Cook 15
Total Minutes 20
Difficulty: easy


  • 1 package Annie Chun’s Japanese-Style Miso Soup Bowl
  • 2 frozen shrimp tempura
  • 1 bunch washed baby bok choy
  • 2-3 cremini or shiitake mushrooms (if using dried shiitake mushrooms, soak in hot water for 5 minutes)
  • 1 soft-boiled egg
  • 2 T chopped cilantro
  • 2 T chopped green onions


Preheat oven to 350F.

Line a baking sheet with parchment paper. Add the frozen shrimp tempura to the baking sheet and bake until golden brown and crisp, about 10-15 minutes. Place onto a paper towel.

In the meantime, bring a small pot of water to a boil.

Add in the baby bok choy and blanch for 1-2 minutes. Remove the bok choy and place onto a plate. Add in the mushrooms and boil for 6-8 minutes. (If using dried shiitake mushrooms, cook for a little longer, until tender). Remove and place onto the plate.

Place the udon noodles into a bowl. Add the soup base and freeze-dried topping packets. Cover with enough water, as per the package instructions. Microwave for 2 minutes.

Remove from microwave and stir the noodles. Place the baked shrimp tempura, bok choy, mushrooms, soft-boiled egg, and garnish with cilantro and green onions.

Enjoy immediately.

  • Miso
Using Annie Chun's Seaweed Crisps to make sushi rolls