August 21, 2016
Lunch, Soups/Stews, Pasta,
Vegetables, Cabbage, Asian, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Small Batch Cooking, Fall/Autumn, Winter, Refrigerator, Water more
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"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)"
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.
Add very hot water to jar to within one inch of rim. Cover and let stand 2 minutes before eating.
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