Mason Jar Noodle with Miso Soup

• jumlah masa: 10 minutes

Bahan-bahan

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! All you need are the right ingredients:

Ingredients (per jar):

1 ½ tbsp red miso (you can use white, but I prefer red)

1 tsp dashi powder (Ajinomoto Hondashi)

Tofu

Spinach

Shredded carrots

Noodles (I used mung bean noodles, but you can also use rice vermicelli)

Optional: green onions, wakame (seaweed)

Arahan

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

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

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 water.

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!

Notes:

This may not be as concentrated as typical miso soup, but it should yield the same flavor!

Like most broths, this broth is higher in sodium so I wouldn’t recommend drinking the entire jar of soup if you need to limit sodium (I usually like to eat everything, but leave the leftover broth)

I use 32 oz wide mouth mason jars