Miso Ginger Sesame Noodles

• servings: 4
• total time: 25 mn

Ingredients

Broth Base:

7 TBSP miso paste (experimentar 6tbsp e 6de makro)

4 TBSP soy sauce (reduced-sodium)

5 TBSP vegetable base

2 tsp grated ginger

Layers:

2 cups shreded cabbage&carrot (1 bag)

2 cups sliced shiitake mushrooms (1 pack)

2 cups edamame

400g firm tofu, cubed

2 bundles rice noodles

boiling water (4x 700ml)

Directions

Descongelar edamame apenas se for para comer já.

Mix together all the broth ingredients and divide between the jars evenly (2TBSP each).

Dividing evenly, layer the ingredients in the jars in this order: cabbage, shiitake edamame, tofu and noodles.

When serving: Pour boiling/hot water just cover the noodles, into the jar. Close the lids completely and let sit for 10 mn. Carefully, using a kitchen towel, invert and gently shake the jars to allow the vegetable base to mix thoroughly with the water.

Remove the lids, mix everything together, and enjoy immediately.

Notes

"So easy So good", Kylie Sakaida