Miso Noodle Soup in a Jar

Miso Noodle Soup in a Jar

Our take on miso noodle soup in a jar was inspired by TikTok recipes for miso soup in a jar. This heat-and-eat recipe is perfect for a warming meal you can prep and take with you all season long. Be sure to use jars labeled "microwave-safe" (check the bottoms) and never microwave the lids.

Ingredients

• 12 ounces extra-firm tofu
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 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
• 1 cup thinly sliced baby bok choy

Directions

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.
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.