Inspired by recipes on TikTok for miso soup in a jar, our version of miso noodle soup comes in a jar. It's a warming main to prep and tote all season long, thanks to this heat and eat recipe. Then use jars labeled "microwave-safe" (check the bottoms); do not microwave the lids.
Ingredients
- 12 ounces extra-firm tofu
- 1 tablespoon vegetable oil
- 1/4 cup sliced green onions
- 1/3 cup (or 3 tablespoons) white miso paste
- 2 cloves garlic, minced
- 1 tablespoon vegetable stock base
- 1 tablespoon grated fresh ginger
- 1 1/2 cups cooked rice vermicelli noodles
- 1 cup thinly sliced shiitake mushrooms
- 2 bunches of baby bok choy, thinly sliced
Directions
Step 1
Cube tofu into 1/2 inch planks. Combine water and oil in a very large skillet and over medium heat, bring to a boil. Toss tofu with salt, then cook, turning halfway through, until golden, 6 to 8 minutes. Cut tofu into cubes.
Step 2
Put into a small bowl: green onions, miso paste, garlic, stock base and ginger. Place three microwave safe pint size canning jars with lids and divide evenly among them.
Step 3
Combine with rice vermicelli noodles, tofu, mushrooms and bok choy, layer evenly. Chill, covered, up to 5 days. To serve, see "Heat and Eat". Serve garnished with slices green onions.
Heat and Eat
Run under warm water 1 minute or let stand at room temperature 10 minutes. Pour 1 cup of water (about) into ingredients in jar until jar nearly full. Put it in microwave without lid for 3 minutes. Screw lid (jar will be extremely hot) on carefully. Let stand 5 minutes. Add liquid ingredients using jar inverted. Put in the jar or serve in a bowl.
