Miso Soup

AuthorThe Batch Lady

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!

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Yields1 Serving
 75 grams rice vermicelli or instant rice noodlesuse the same amount as you would use for pasta
 fresh vegetables of your choice:
 pak choi, spinach leaves, red onion, fennel, baby sweet corn, mange tout, spring onion, mushroom, celery
 Fresh chilli, coriander
 Optional prawns or chopped cooked chicken or pulled pork
 1 packet itsu miso soup powder or paste
1

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.

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.

2

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.
Seal the jar and give a little shake to make sure the contents are covered in water.
Leave to sit for 5 minutes while the noodles cook.
Remove lid carefully avoiding the steam and enjoy!

3

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.

4

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.

Ingredients

 75 grams rice vermicelli or instant rice noodlesuse the same amount as you would use for pasta
 fresh vegetables of your choice:
 pak choi, spinach leaves, red onion, fennel, baby sweet corn, mange tout, spring onion, mushroom, celery
 Fresh chilli, coriander
 Optional prawns or chopped cooked chicken or pulled pork
 1 packet itsu miso soup powder or paste

Directions

1

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.

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.

2

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.
Seal the jar and give a little shake to make sure the contents are covered in water.
Leave to sit for 5 minutes while the noodles cook.
Remove lid carefully avoiding the steam and enjoy!

3

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.

4

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.

Miso Soup

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