Gone are the days of tomato soup splattering in the office microwave. Prep and build these soup jars on Sundays, and you’ll have a warming, homemade lunch every day of the week. All you need to do is add hot water at lunchtime, which will cook the noodles and bring the flavors of the jar to life. Before digging in, drizzle with some soy sauce and sriracha (which you can keep handy at the office). Feel free to experiment with all sorts of veggies—both spinach and bean sprouts would be tasty additions. For bolder flavor, add more miso, or some chili-garlic sauce.
2 teaspoons white miso paste
1 teaspoon minced fresh ginger
½ teaspoon minced garlic
½ carrot, peeled and sliced into thin matchsticks
¼ cup shiitake mushrooms, thinly sliced
⅓ cup shredded bok choy, stems removed
3 ounces (½ cup) extra-firm tofu, cut into ½” cubes
2 ounces dry rice noodles
1 scallion, thinly sliced
Soy sauce, to taste
Sriracha, to taste
How to Make It
Add the miso paste, ginger, and garlic to the bottom of a 1 quart wide-mouth mason jar. Top with carrots, mushrooms, bok choy, and tofu. Add the rice noodles, breaking them to fit. Top with scallions and screw on the lid.
When ready to eat, unscrew the lid, and add boiling water to the jar to cover the noodles. Replace the lid, swirl the jar around, and let sit for 8 minutes until the noodles are soft. Pour into a bowl, and add soy sauce and sriracha to taste.
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