Our version of miso noodle soup in a jar was inspired by recipes on TikTok for miso soup in a jar. Try this heat-and-eat recipe for a warming main to prep and tote all season long. Use jars labeled "microwave-safe" (check the bottoms) and never microwave the lids.
Ingredients
- 12 ounces tofu
- 1 tablespoon vegetable oil
- 0.25 cups green onions
- 3 tablespoons miso paste
- 2 cloves minced
- 1 tablespoon vegetable stock base
- 1 tablespoon grated fresh ginger
- 1.5 cups noodles
- 1 cup shiitake mushrooms
- 1 cup baby bok choy
Instructions
-
1
Cut tofu into 1/2-inch planks. Heat oil in a large skillet over medium-high heat. Cook tofu, turning halfway through, until golden, 6 to 8 minutes. Cut tofu into cubes.
-
2
Stir together green onions, miso paste, garlic, stock base, and ginger in a small bowl. Divide evenly among 3 microwave-safe pint-size canning jars with lids.
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3
Layer evenly with rice vermicelli noodles, tofu, mushrooms, and bok choy. Chill, covered, up to 5 days. To serve, see "Heat and Eat". Garnish with sliced green onions.
Nutrition Facts
Per serving
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