Miso & Tofu Noodle Soup in a Jar
By OcadoLife
Published on 13 October 2022
Layer all the ingredients for this nourishing soup in a jar tonight, so that lunch tomorrow is ready in just three minutes. Sriracha adds welcome heat, while grated carrot and baby spinach are there for a burst of colour and goodness. It's like a seriously posh pot noodle! Looking for more Japanese recipes? Look no further.Time and servings
7 minsTotal time
1Servings
7 minsCooking time
Ingredients
- 2 tsp of miso paste
- 1 tsp of soy sauce
- 45 g of dry rice vermicelli noodles, (1 nest)
- 1 spring onion, finely sliced
- 2 sprigs of fresh coriander, leaves picked
- 5 mushrooms, sliced
- 1 tsp of sriracha
- 1 handful of baby spinach
- 1 carrot, grated
- 100 g of tofu, diced (or your choice of protein - chicken or prawns would work too)
Method
Step 1
Put the miso paste, soy sauce and sriracha at the bottom of a heatproof jar with a lid (a Kilner jar, or similar, will do).Step 2
Add a nest of instant dried vermicelli rice noodles (you might need to break it up a bit) and layer on your baby spinach, spring onion, coriander, grated carrot, sliced mushrooms, diced tofu (or your choice of protein – chicken or prawns would work too).Step 3
When you’re ready to eat, fill the jar with boiling water and screw on the lid. Leave for 3 mins or until noodles are tender, stir to mix in the miso and it’s ready to enjoy!