DYI Miso Noodle Soup (in a jar!)

Meet your new lunch to go – Miso Noodles in a Cup! Just like the noodle cups you used to love, but without the sodium and preservatives. And, its way tastier! You can prep these up to 4 days in advance.

For the noodle cup:
1/4 cup thinly sliced red bell pepper (about 1/4 of a large pepper)
1 carrot, peeled and julienned
2 mushrooms, thinly sliced
1 cake of ramen noodles (I use Lotus Foods millet and brown rice noodles)
A few sprigs of cilantro
Small handful spinach

For the flavor insert cup:
1 tsp miso
1 tsp shoyu sauce (or tamari)
1 thinly sliced green onion
1 tsp sesame seeds
1/2” ginger, finely grated

Stack all of the noodle cup items in a 1 1/2 pint mason jar. Stuff as much spinach at the top as you can. Put all of flavor insert cup ingredients into the cup fitted for a mason jar, then seal the jar. You can do this portion up to 4 days in advance.

To cook, boil some water – a water kettle is great for this. Or even better if you have a hot water dispenser at your work. Remove the flavor cup and fill the jar 3/4 full with water, the contents of the flavor cup, and seal the jar. Let sit for 4 minutes, stir, seal, then let sit for another 4 minutes. This time may vary if you use different noodles than I am. Stir and enjoy!

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