Slurpable Suppers


Noodles can be the base for balanced meals full of vegetables, proteins, and global flavor. In this demo, learn ways to build nourishing noodle dishes using pantry staples and fresh ingredients.

Miso-Ginger Brothy Noodles with Vegetables
Baked Spaghetti with Spinach, White Beans & Olive Oil
Lemon Tahini Chickpea Rigatoni

Miso-Ginger Brothy Noodles with Vegetables

This is a simple, soothing bowl built from pantry staples and whatever winter vegetables you have on hand. Miso brings depth and richness without much effort, and cooking the vegetables right in the broth keeps the dish light but satisfying. Perfect for January when everyone wants something warm, quick, and nourishing.

If you are using tofu, use firm or extra-firm tofu, cubed and patted dry. You can either add it directly to the broth for a soft, silky texture, or sear it in a lightly oiled skillet until golden for more flavor and structure.

Makes 2 - 3 servings

8 oz rice vermicelli (thin rice noodles)
2 tablespoons white or yellow miso paste
1 tablespoon grated fresh ginger
2 - 3 garlic cloves, thinly sliced
1 - 2 teaspoons soy sauce or tamari
2 - 3 cups vegetables: mushrooms, bok choy, spinach, carrots, cabbage, etc.
Optional protein: tofu, edamame, or cooked chicken
Chili crisp or chili flakes
Optional garnish: scallions, cilantro, or toasted sesame seeds

  1. Place dry rice vermicelli in a bowl and pour just-boiled water over them. Soak 3–5 minutes until tender. Drain, rinse with cool water, and set aside.

  2. In a medium pot, heat 4 cups of water with ginger and garlic and bring to a gentle simmer.

  3. In a small bowl, whisk miso with a ladle of the water from the pot to loosen, then stir it back into the pot. Keep the heat low to avoid boiling once miso is added.

  4. Add vegetables and simmer until just tender. Add protein if using.

  5. Taste and adjust the broth with soy sauce or more miso if needed.

  6. Divide the noodles into bowls and ladle broth and vegetables over the top.

  7. Finish with chili crisp, scallions, cilantro, or sesame seeds.

Baked Spaghetti with Spinach, White Beans & Olive Oil

This oven method gives you a hands-off noodle dish that’s cozy and reliable. The spaghetti cooks right in the broth with garlic and herbs, so the starch thickens everything into a silky sauce. White beans add protein, spinach brings color, and the whole dish leans on ingredients most people already have in their pantry.

Makes 2 - 3 servings



8 oz dry spaghetti, broken in half
2 cups broth or water
1 can white beans, drained and rinsed
3 - 4 garlic cloves, minced
1 tablespoon olive oil
½ teaspoon dried oregano
Pinch of chili flakes (optional)
2 big handfuls spinach or chopped kale
Salt and pepper
Optional finish: Parmesan cheese, lemon zest, fresh herbs, or extra olive oil

  1. Heat oven to 400°F.

  2. In a baking dish, combine dry spaghetti, broth or water, white beans, garlic, olive oil, oregano, salt, pepper, and chili flakes if using. Press the spaghetti down so it is mostly submerged.

  3. Cover tightly with foil and bake 25 minutes, until the spaghetti is tender.

  4. Remove the foil and stir well to separate the noodles and combine the sauce.

  5. Add spinach or kale and stir so it wilts in the heat of the pasta.

  6. Taste and adjust seasoning, and finish with Parmesan cheese, lemon zest, fresh herbs, or more olive oil if you like.

Lemon Tahini Chickpea Rigatoni

A bright, creamy pasta that doesn’t rely on dairy. Tahini and lemon come together quickly with a little pasta water to create a rich sauce, and chickpeas make it a hearty, high-protein meal. It’s a great template for weeknights—just a handful of ingredients, room for seasonal vegetables or herbs, and ready in minutes.

Makes 2 - 3 servings

8 oz dry rigatoni (or penne or another shape pasta)
1 can chickpeas, drained
3 - 4 garlic cloves, minced
2 - 3 tablespoons tahini
1 lemon (zest and juice)
¼–½ cup reserved pasta cooking water
Olive oil
Handful of chopped parsley and/or cilantro leaves
Salt and pepper
Chili flakes (optional)

  1. Cook pasta in salted water according to package directions. Reserve ½ cup of the cooking water before draining.

  2. Warm a drizzle of olive oil in a skillet over medium heat and cook the garlic gently until fragrant but not browned.

  3. Add chickpeas and stir until heated through.

  4. Stir in tahini, lemon juice, lemon zest, and a splash of pasta cooking water to create a creamy sauce.

  5. Add cooked pasta to the skillet and toss, adding more cooking water as needed to loosen the sauce.

  6. Season with salt and pepper, then fold in parsley or cilantro.

  7. Sprinkle with chili flakes if you like a little heat.