Miso-Kimchi Soba Noodle Soup Mason Jars
Author: Adapted from The Ultimate Soup Cleanse: 60 Recipes to Reduce, Restore, Renew & Resolve by Nicole Pisani and Kate Adams
Recipe type: Soup
Yield: 1 serving
Ingredients
- 1 tablespoon white or chickpea miso
- 2 ounces cooked soba noodles
- 1/4 cup chopped kimchi
- 1/2 cup cubed silken tofu
- 1 scallion, thinly sliced
Instructions
- Layer the ingredients in the order listed in a pint-sized mason jar.
- When ready to eat, fill the mason jar with near-boiling water, let sit for 1 minute, then carefully turn out into a bowl. Scrape out any remaining miso from the bottom of the jar into the bowl and stir with chopsticks to evenly distribute the miso throughout the soup. Eat hot.
Notes
My preferred brand of kimchi is Mother In Law's House Napa Cabbage Kimchi. To make gluten-free, use 100%-buckwheat soba noodles and chickpea miso. To make vegan, use vegetarian kimchi.
Recipe by A Modest Feast at http://www.amodestfeast.com/2017/01/16/miso-kimchi-soba-noodle-soup-mason-jars/