Miso soup mason jar noodles

Name: Miso soup mason jar noodles
Cuisine: Asian, Japanese
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); Green onions; Wakame

4 steps

Whenever someone asks me what my favorite soup is, I always answer "miso soup". It's comforting, delicious, and never gets old (l 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:

Updated at: Sun, 24 Sep 2023 18:19:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories421.3 kcal (21%)

Total Fat7.9 g (11%)

Carbs64.8 g (25%)

Sugars6.8 g (8%)

Protein24.8 g (50%)

Sodium1349.9 mg (67%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 ½ Tbspred miso

you can use white, but I prefer red

1 tspdashi powder

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

Optional

green onions

Wakame

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 water.

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!