Cooking Recipe Miso Noodle Soup in a Jar

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This is a cooking recipe.


  • 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


  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.

Nutrition Facts
Servings Per Recipe 3
Calories 256
% Daily Value *
Total Fat 12g15%
Saturated Fat 2g8%
Cholesterol 0mg0%
Sodium 697mg30%
Total Carbohydrate 24g9%
Dietary Fiber 4g15%
Total Sugars 3g
Protein 17g
Vitamin C 22mg110%
Calcium 413mg32%
Iron 4mg22%
Potassium 578mg12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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