Prep Time::20 mins
Cook Time::10 mins
Stand Time::5 mins
Total Time::35 mins
Servings::3
Ingredients
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12 ounces extra-firm tofu
1 tablespoon vegetable oil
1/4 cup sliced green onions
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 mushrooms
1 cup thinly sliced baby bok choy
Directions
Cut tofu into 1/2-inch planks. Heat oil in a large skillet over medium-high heat. Cook tofu, turning halfway through, until golden, 6 to 8 minutes. Cut tofu into cubes.
Stir together green onions, miso paste, garlic, stock base, and ginger in a small bowl. Divide evenly among 3 microwave-safe pint-size canning jars with lids.
Layer evenly with rice vermicelli noodles, tofu, mushrooms, and bok choy. Chill, covered, up to 5 days. To serve, see “Heat and Eat”. Garnish with sliced green onions.
Heat and Eat
Let jar stand at room temperature 10 minutes or run under warm water 1 minute. Add water (about 1 cup) to ingredients in jar until nearly full. Microwave without the lid for 3 minutes. Carefully screw on lid (jar will be very hot). Let stand 5 minutes. Invert jar to combine ingredients. Eat out of jar or transfer to a bowl to serve.
Allrecipes Magazine
Variations:
For more soups in a jar recipes, see Minestrone in a Jar, Beef and Cabbage Soup in a Jar, or Chicken Zoodle Soup in a Jar.