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. 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. 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.
3. 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 per serving