Mason jar noodles (miso soup)

Name: Mason jar noodles (miso soup)
Cuisine: Asian, Japanese
Ingredients: 1.5 tbsp red miso (you can use white, but I prefer red); 1 tsp dashi powder (Ajinomoto Hondashi); Tofu (I found getting firm tofu and using 1 block of tofu for 4 servings works best); 1 handful Spinach; 1 handful Shredded carrots; 1 square rice vermicelli noodles (I prefer mung bean noodles); Green onions (optional); Wakame (optional); 32 oz wide mouth mason jar

4 steps

This is copied directly from @nutritionbykylie on Instagram. If you like this idea but don't like miso soup, take a look at her social media platforms for other flavor combinations. Whenever someone asks me what my favorite soup is, I always answer "miso soup". It's comforting, delicious, and never gets old (I could eat it every day and never get tired of it). Most importantly, it's not hard to make at all! Seriously, it can be done in under 5 min!

Updated at: Sun, 28 Apr 2024 14:29:34 GMT

Ingredients

1 servings

1 ½ Tbspred miso

you can use white, but I prefer red

1 tspdashi powder

Ajinomoto Hondashi

Tofu

I found getting firm tofu and using 1 block of tofu for 4 servings works best

1 handfulspinach

1 handfulcarrots

Shredded

1 squarerice vermicelli noodles

I prefer mung bean noodles

32 ozjar

Instructions

Step 1

Add in your base, then veggies, protein, noodles, and then garnish. Make sure to keep noodles and base separated so noodles stay dry

Step 2

If eating immediately, add boiling or hot water to the glass and close. Let sit for ~10 min.

Step 3

Shake your jar (you can use a towel since the glass will be hot) or turn your jar upside down to let the base mix with the wate

Step 4

Store prepped jars in fridge up for ~4 days. Be sure to bring Mason jars to room temp before pouring in hot water in to prevent them from breaking due to thermal shock!

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