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miso noodle soup in a jar

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Breakfast
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.

INGREDIENT :
  • 12 ounces extra-firm tofu
  • 1 tablespoon vegetable oil
  • 1/4 cup sliced green onions
  • 3 tablespoons white miso paste
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable stock base
  • 1 tablespoon grated fresh ginger
  • 1 1/2 cups cooked rice vermicelli noodles 
  • 1 cup thinly sliced shiitake mushrooms
  • 1 cup thinly sliced baby bok choy
RECIPE DIRECTION :
  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.

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