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
- ounces extra-firm tofu: 12 piece
- vegetable oil: 1 Tbsp
- green onions: 0.25 cup (sliced)
- white miso paste: 3 Tbsp
- garlic: 2 clove (minced)
- vegetable stock base: 1 Tbsp
- fresh ginger: 1 Tbsp (grated)
- 1/2 cups cooked rice vermicelli noodles : 1 piece
- shiitake mushrooms: 1 cup (thinly sliced)
- baby bok choy: 1 cup (thinly sliced)
Metric Conversion
Stages of cooking
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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.
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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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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. Heat and Eat Let jar stand at room temperature 10 minutes or run under warm water 1 minute. Add water (about 1 cup) to ingredients in jar until nearly full. Microwave without the lid for 3 minutes. Carefully screw on lid (jar will be very hot). Let stand 5 minutes. Invert jar to combine ingredients. Eat out of jar or transfer to a bowl to serve. Allrecipes Magazine
