Miso Noodle Soup On The Go
"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 is 1 serving
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
You'll Also Love
