Miso & Tofu Noodle Soup in a Jar
Ingredients
2 tsp of miso paste
1 tsp of soy sauce
45 g of dry rice vermicelli noodles, (1 nest)
1 spring onion, finely sliced
2 sprigs of fresh coriander, leaves picked
5 mushrooms, sliced
1 tsp of sriracha
1 handful of baby spinach
1 carrot, grated
100 g of tofu, diced (or your choice of protein - chicken or prawns would work too)
1 servings
Calories~400 kcal
Protein~20 g
Carbs~65 g
Fat~9 g
Fiber~8 g
Sugar~9 g
Total recipe
Calories~400 kcal
Protein~20 g
Carbs~65 g
Fat~9 g
Fiber~8 g
Sugar~9 g
Method
Step 1
Put the miso paste, soy sauce and sriracha at the bottom of a heatproof jar with a lid (a Kilner jar, or similar, will do).
Step 2
Add a nest of instant dried vermicelli rice noodles (you might need to break it up a bit) and layer on your baby spinach, spring onion, coriander, grated carrot, sliced mushrooms, diced tofu (or your choice of protein – chicken or prawns would work too).
Step 3
When you’re ready to eat, fill the jar with boiling water and screw on the lid. Leave for 3 mins or until noodles are tender, stir to mix in the miso and it’s ready to enjoy!
