Name: Miso Noodle Soup in a Jar
Prep time: 20 min
Cook time: 10 min
Total time: 35 min
Yield: 3
Cuisine: Asian
Ingredients: 12 ounces extra-firm tofu; 1 tablespoon vegetable oil; 1/4 cup sliced green onions; 3 tablespoon white miso paste; 2 cloves minced garlic; 1 tablespoon vegetable stock base; 1 tablespoon grated fresh ginger; 11/2 cups cooked rice vermicelli noodles; 1 cup thinly sliced shiitake mushrooms; 1 cup thinly sliced baby bok choy

Miso Noodle Soup in a Jar

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.

35 min total 20 min prep 10 min cook 3 256 cal

Instructions

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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.