Mason Jar Noodles (Miso Soup)

Name: Mason Jar Noodles (Miso Soup)
Prep time: 25 min
Cook time: 70 min
Total time: 25 min
Yield: 4
Ingredients: - ~1.5 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)

25 mins prepServes 4

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).

4 servings

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Instructions

- 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!

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Mason Jar Noodles (Miso Soup)

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