Our version of miso noodle soup in a jar was inspired by recipes on TikTok for miso soup in a jar.
Ingredients
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12 ounces extra-firm tofu
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1 tablespoon vegetable oil
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1/4 cup sliced green onions
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3 tablespoons white miso paste
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2 cloves garlic, minced
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1 tablespoon vegetable stock base
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1 tablespoon grated fresh ginger
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1 1/2 cups cooked rice vermicelli noodles
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1 cup thinly sliced shiitake mushrooms
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1 cup thinly sliced baby bok choy
Description
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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.
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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.
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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.
