Recipe Courtesy of Have A Plant and Registered Dietitian and Nutritionist Thu Huynh of Giant Food.
Prepping these mason jar noodles sets you up with fresh, fast, and easy plant-based meals for lunch or dinner.
Ingredients
- 8- 9 oz thin vermicelli or ramen noodles
- 4 tsp concentrated vegetable base seasoning paste
- 4 tbsp miso paste
- 4 quart-sized jars
- 1 cup frozen edamame, thawed
- 1 ½ cups shredded carrots
- 1 ½ cups frozen corn, thawed
- 1 (7 oz) pkg baked tofu, cut into ¼-inch cubes, or 1 cup cubed firm tofu
- 2 cups baby spinach
- Boiling water, as needed
Instructions
- Bring a medium pot of salted water to a boil on high. Add the noodles and cook 3 min. Drain well.
- Meanwhile, divide the broth base and miso among the jars. Top with the edamame, carrots, corn, tofu, spinach, and cooked noodles. Seal jars and refrigerate.
- To serve, pour enough boiling water in each jar to cover noodles (2–3 cups). Seal jars and let stand 2–3 min., until noodles and vegetables are tender. Stir to make sure broth base is dissolved. Serve with the lime wedges, chili garlic sauce, green onions, and cilantro, if desired.
To Serve (Optional)
- Lime wedges
- Chili garlic sauce
- Green onions
- Fresh cilantro
