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Pour-Over Spicy Miso Noodle Soup
[Vegan]

EB By: Erin Bruns

Author Bio

Hi! I’m Erin, a recipe developer and food photographer based in Los Angeles, California. I... Read More

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Pour-Over Spicy Miso Noodle Soup [Vegan]

Dairy Free

Vegan

This is the easiest meal prep soup you can make. It is loaded with vegetables and plant-based protein. The umami flavor of the soup based is so addictive you will want to eat it for lunch all week. Plus, this soup is so nutritious and warming that it is the... Read More

Ingredients You Need for Pour-Over Spicy Miso Noodle Soup [Vegan]

For the Miso Noodle Soup:

8 oz dried rice or ramen noodles
14 oz package firm tofu drained and cut into 1/2” cubes
2 green onions thinly sliced
8 baby bella mushrooms chopped
4 handfuls spinach leaves sliced

For the Soup Base Ingredients:

1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon gochujang
2 tablespoons crispy chilis
2 vegetable bouillon cubes
8 tablespoons miso paste

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How to Prepare Pour-Over Spicy Miso Noodle Soup [Vegan]

Set out four 17 oz jars for ingredients.
Combine all of the soup base ingredients into a paste and divide between the four jars (about 4 Tbsp/jar).
Place 2 oz of dried noodles in each jar.
Top noodles with tofu cubes divided four ways.
Next add the mushroom slices and the green onion.
Finish with adding the spinach on top and then close with lids and store in refrigerator until ready to use.
When ready to eat carefully pour boiling water into your jar until all ingredients are covered.
Set lid back on top of the jar and allow the soup to sit for 3 – 5 minutes until the noodles are cooked.
Stir and enjoy.

Notes

If the jar is cold splash a little bit of hot water into the jar and swirl it around before adding the rest of the water to acclimate the glass to the change in temperature.

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