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  • Miso & Tofu Noodle Soup in a Jar
Miso & Tofu Soup

Miso & Tofu Noodle Soup in a Jar

Brought to you by: OcadoLife
Japanese Recipes
    1 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 1

Layer all the ingredients for this nourishing soup in a jar tonight, so that lunch tomorrow is ready in just three minutes. Sriracha adds welcome heat, while grated carrot and baby spinach are there for a burst of colour and goodness. It's like a seriously posh pot noodle! Looking for more Japanese recipes? Look no further.
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Ingredients

  • 2 tsp miso paste
  • 1 tsp soy sauce
  • 1 tsp sriracha
  • 45g Dry Rice Vermicelli Noodles, (1 nest)
  • 1 handful baby spinach
  • 1 spring onion, finely sliced
  • 2 sprigs fresh coriander, leaves picked
  • 1 carrot, grated
  • 5 mushrooms, sliced
  • 100g tofu, diced (or your choice of protein - chicken or prawns would work too)

Method

Step 1

Put the miso paste, soy sauce and sriracha at the bottom of a heatproof jar with a lid (a Kilner jar, or similar, will do).

Step 2

Add a nest of instant dried vermicelli rice noodles (you might need to break it up a bit) and layer on your baby spinach, spring onion, coriander, grated carrot, sliced mushrooms, diced tofu (or your choice of protein – chicken or prawns would work too).

Step 3

When you’re ready to eat, fill the jar with boiling water and screw on the lid. Leave for 3 mins or until noodles are tender, stir to mix in the miso and it’s ready to enjoy!

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