Miso soup
Looking for an easy, hot tasty lunch to batch, grab and go? My Miso noodle soup-in-a-jar recipe couldn’t be simpler or more wholesome. Yum yum!
Nutrition (per serving)
Ingredients
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Vermicelli or instant rice noodles75 g
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Fresh vegetables of your choice*1
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Fresh Chilli1
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Coriander1
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(Optional) prawns/cooked chicken/pulled pork1
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Itsu miso soup powder or paste1 packet
Method
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Take a good sized jar or a flask and fill it as follows:
1 portion of rice vermicelli or instant rice noodles roughly broken up on the bottom.
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Then add your choice of chopped vegetables, selected from (or add your own choice):
pak choi – remove end, slice in half down the centre, then cut leaves and stem into roughly 2 cm slices,
spinach leaves – a handful,
red onion – a quarter finely sliced,
celery – chopped into roughly 1-2 cm slices,
baby sweet corn, mange tout, spring onion, fennel – chop to the size you prefer,
fresh red chilli – remove seeds, chop small and add 3 or so pieces to the jar,
coriander – roughly chop and add as much as you like.If you are adding meat or prawns, put in a handful on top.
You can either add your packet of miso soup powder/paste now and seal or take the packet alongside your jar and add when ready to eat.
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When you’re ready to eat your soup, simply boil the kettle, once boiled leave for a minute then pour over the miso powder/paste and veg.
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Seal the jar and give a little shake to make sure the contents are covered in water.
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Leave to sit for 5 minutes while the noodles cook.
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Remove lid carefully avoiding the steam and enjoy!
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Ready for the freezer
If you’ve prepared lots of veg, don’t waste anything. Just portion out into sealable freezer bags and pop in the freezer for another day’s lunch.
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Ready to eat
Take one freezer bag out of the freezer. Tip the contents into a jar, seal and pack in your work bag along with your miso soup sachet. Once defrosted – just add boiling water.