Miso Noodle Soup in a Jar Recipe

Our miso noodle soup in a jar was inspired by TikTok recipes. This warm-and-eat main can be prepped and carried all season. Use “microwave-safe” jars (check the bottoms) and never microwave the lids. 

– 12 ounces extra-firm tofu – 1 tablespoon vegetable oil – 1/4 cup sliced green onion – 3 tablespoons white miso paste – 2 cloves garlic, minced – 1 tablespoon vegetable stock base – 1 tablespoon grated fresh ginger – 1 1/2 cups cooked rice vermicelli noodles  – 1 cup thinly sliced shiitake mushroom – 1 cup thinly sliced baby bok choy


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Step 1

Cut tofu into 1/2-inch planks. Heat oil in a large skillet on medium-high. Turn tofu halfway through cooking until browned, 6–8 minutes. Cube tofu. 


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Step 2

Mix green onions, miso paste, garlic, stock base, and ginger in a small bowl. Divide evenly into 3 lidded microwave-safe pint canning jars. 

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Step 3

Add rice vermicelli, tofu, mushrooms, and bok choy equally. 

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Step 4

Cover and chill for 5 days. To serve, see “Heat and Eat”. Add sliced green onions.  

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