Wellness

Homemade Mason Jar Miso Soup

January 10, 2017

Sad desk lunch? No more! There are numerous benefits of making & bringing your lunch to work, but it can be difficult to find the time. We caught up with certified nutritionist Molly Molofsky to bring you this delicious (and healthy) miso soup recipe that you can prepare in advance in just 10 minutes.

This winter, say goodbye to soggy salads and lame leftovers…

Turns out bringing nutrient rich, flavorful soup to work for lunch is easier than you think.

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These single serving miso soups are jam packed with vegetables, hearty noodles, flavorful broth and all packaged up in an easy to transport jar. All it takes is 10 minutes the night before to throw these 10 ingredients together. When you’re ready to eat, just add hot water. Think instant noodle soup…but healthy.

Come lunch time, you’ll have a light, healthy lunch, ready in minutes.

Mason Jar Miso Soup

Serves 1

INGREDIENTS

Broth Base

  • 1 tsp grated ginger
  • 1 tsp miso
  • 2 tsp tamari or soy sauce
  • 1 tsp lemon juice

Toppings

  • 2 tbs kimchi
  • 2 carrots peeled into ribbons
  • 3-4 sliced shiitake mushrooms
  • 2 green onions chopped
  • 1 cup baby bok choy leaves (can sub spinach)
  • 1 cup kelp noodles (can sub zoodles, pre cooked soba noodles or rice noodles)
  • Optional: a soft cooked egg or other pre cooked protein such as chicken, tofu or tempeh
INSTRUCTIONS
  1. Peel and grate ginger using a microplane.
  2. In a small bowl whisk together the ginger, miso, tamari and lemon juice.
  3. Prep other ingredients by peeling carrots using a vegetable peeler (discard the skins), chop mushrooms and onions and wash bok choy and kelp noodles.
  4. Layer a heat proof jar* or thermos with miso paste mixture, then noodles, vegetables and cooked protein of choice.
  5. When ready to eat, pour hot water over and let rest 3 minutes. Stir well and enjoy.

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NOTE: This recipe is also really adaptable depending on what you have on hand. Feel free to use my recipe above or mix-n-match with your own favorite ingredients. I’ve listed some more of my favorites below.

All you need is a Flavor Base + Raw Vegetables + Noodles + Protein + Toppings!

Options for raw vegetables: any quick cooking vegetables will work.
Shredded carrots
Spinach
Baby kale
Frozen vegetable mixes (peas, carrots)

Options for noodles: quick cooking noodles are easy, but feel free to pre cook your favorite noodle or pasta.
Raw rice noodles
Raw zucchini noodles
Cooked soba noodles
Cooked udon
Cooked brown rice pasta

Options for proteins: Make sure you use precooked meats (a great way to use leftovers from dinner).
Shredded chicken
Salmon
Tofu or tempe
Shrimp
Soft boiled egg

Options for toppings
Sea vegetables such as nori, dulse or kelp
Fresh herbs
Kimchi
Sprouts
Sesame seeds

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*A note about using glass jars: Most mason or canning jars can handle hot water. However, what causes them to crack is when their temperature changes quickly. Never add boiling water to jars straight from the fridge. Instead, let jars come to room temperature first. Alternatively, use a food thermos like this.

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3 Comments

  • Reply booka January 11, 2017 at 12:26 am

    This looks incredibly easy and fun! Love it! I might even try with shiritaki noodles for extra prebiotics plus fiber and to reduce some of the carbs (I’m grain free). Thanks Molly! Loving all the textures you suggest, cannot wait to create this for work!

  • Reply jewleofthecrowne January 17, 2017 at 4:03 pm

    The flavor in this was good and it was filling. However, this is a lot of volume; there was no way I could fit this into jar. Am I missing something?

  • Reply Deborah February 2, 2017 at 8:34 am

    Great idea and do it yourself lunch. Thanks a lot I’m showing it now with my grownup 🤓daughter who loves Asian flavors & noodles!🤓👍👍

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