Miso Noodle Soup On The Go

1
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"Make ahead and refrigerate. Add hot water when ready to have your soup -- bring to the office or anywhere. The soup is made in a 1 pint wide-mouth jar (I am thinking of those canning jars that are sitting in the garage or whatever other jar with a lid is available). Recipe source: Cooking Light (September 2016)"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (706.6 g)
  • Calories 463.9
  • Total Fat - 13.1 g
  • Saturated Fat - 3 g
  • Cholesterol - 174.3 mg
  • Sodium - 819.2 mg
  • Total Carbohydrate - 62.8 g
  • Dietary Fiber - 17.7 g
  • Sugars - 16.3 g
  • Protein - 30.9 g
  • Calcium - 82.5 mg
  • Iron - 4.6 mg
  • Vitamin C - 428.3 mg
  • Thiamin - 0.7 mg

Step 1

Ub a 1-pint wide-mouth jar combine miso, 1 tablespoon water, oil and garlic, stir with a fork to combine. Laying in cabbage, noodles, mushrooms, onions, jalapeño, cilantro, and egg, seal (or cover with tight fitting lid). Refrigerate until ready to use.

Step 2

Add very hot water to jar to within one inch of rim. Cover and let stand 2 minutes before eating.

Tips & Variations


No special items needed.

Related

QueenBea

This is fantastic!! I made this 3 days ahead of time then added boiling water to it yesterday and we really enjoyed this, what a great meal this made on a rainy cold day.

review by:
(18 Sep 2016)