12 MIN.
MASON JAR NOODLES WITH VEGGIES
PREP TIME 5 MIN. – COOK TIME 7 MIN. READY IN 12 MIN. – SERVINGS 4
8–9 oz thin vermicelli or ramen noodles 4 tsp concentrated vegetable broth base 4 tsp miso paste 4 quart-size jars 1 cup frozen shelled edamame, thawed 1½ cups shredded carrots 1½ 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 Lime wedges, chili garlic sauce, green onions, and fresh cilantro, to serve (optional)
STEP 1 Bring a medium pot of salted water to a boil on high. Add the noodles and cook 3 min. Drain well. STEP 2 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. STEP 3 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.
PER SERVING: 390 CALORIES, 7G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 393MG SODIUM, 71G CARBOHYDRATE, 6G FIBER, 7G SUGAR, 15G PROTEIN
SAVORYONLINE.COM SEPTEMBER 2024 69
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