Lunch on the Go-Miso Soup in a Jar

I came across this idea a while back when I was looking for ways to make quick lunches in advance. I don’t know about you, but I get busy during the day and don’t want to take much time in the kitchen to prepare a healthy lunch. But I DO want a healthy lunch, so I love this solution.

I also love using mason jars for things like overnight oats, so this caught my eye. You can put ingredients in a mason jar that will make a delicious soup, and store them in the fridge. When you’re ready to eat, you simply add some hot water. You can use leftover cooked rice or noodles or, really thin noodles like rice vermicelli or Shirataki (made from the root of the konjac plant).

Here is a Miso Soup recipe I have been loving lately

Ginger Miso Mason Jar Soup

What You Need:

2 tsp white miso paste

1/4 tsp kombu flakes

1 tsp Bragg’s Liquid Aminos or tamari

1/2 tsp grated ginger (or 2 drops doTERRA Ginger essential oil)

1 cup thin rice vermicelli or Shirataki noodles as packaged, or other noodles of your choice or rice, cooked

2 oz organic silken tofu, cubed (optional, but adds quality protein)

1/4 cup grated organic carrot

1/2 cup chopped organic baby spinach

3 shiitake mushrooms, sliced thinly sliced

1 scallion, chopped

What to Do:

1.In a medium sized mason jar, layer ingredients in this order: miso, kombu, Bragg’s, ginger, noodles or rice.

2 Next add tofu, carrot, spinach, and mushrooms and scallion.

3. Put the lid on your jar and store in the fridge until 10 minutes before ready to eat. (to allow jar to come to room temperature)

4. Add hot water to the jar and put the lid back on. Allow to sit for 5 minutes to combine flavors. Enjoy!

A few tips:

If you would prefer to have your veggies cooked, sauce them prior to putting them into the jar (the hot water will heat the ingredients, but they will still be uncooked)