This Miso Noodle Soup Jars with Sriracha & Kimchi is perfect for meal prep and makes an ideal lunch that is ready in under 5 minutes. Totally customizable, light and filling!
Ingredients in Miso Noodles Soup Jars
Soy Sauce
Sriracha Sauce
Limes
Miso Soup Powder, I used this one
Carrots
Bok Choy
Mushrooms
Green Onions
Rice vermicelli noodles
How to Make Miso Noodle Soup Jars
This is the true beauty of this recipe, it could not be easier to make. Simply layer all of your ingredients among your mason jars. Begin with your sauces and seasonings, layer in your veggies and finally top with your noodles. Store, air-tight in mason jars in the refrigerator until you are ready to serve.
When you are ready to prepare your soup jar, empty the contents into a bowl. Boil a cup of water and add to the bowl along with the contents. Stir and serve.
Do Miso Noodles contain gluten?
Miso noodles can contain gluten depending on the type of noodles used. Typically, miso noodles are made from wheat flour and therefore contain gluten. However, some brands may offer gluten-free options made from rice flour or other gluten-free grains. It’s important to check the label or ingredient list of the specific brand you’re considering to determine whether or not it contains gluten. If you have a gluten allergy or intolerance, it’s important to choose a gluten-free option to avoid any adverse reactions.
Can Miso Noodles Soup be made in advance?
Yes! And, that is truly the point of this recipe. This soup takes minimal prep time and is perfect to make on the weekend to have lunches ready all week long. The jars, when sealed air tight, and refrigerated will last 4-5 days.
What is Kimchi?
Kimchi is a traditional Korean dish made from fermented vegetables, typically napa cabbage, radish, or cucumber, and a variety of seasonings such as chili peppers, garlic, ginger, and fish sauce. It has a spicy, tangy, and slightly sour flavor and is often used as a side dish or condiment.
Kimchi has a long history in Korean cuisine and is considered a staple food in Korean households. It is also widely enjoyed in other parts of the world, and has gained popularity due to its unique flavor and numerous health benefits, such as being a good source of probiotics, vitamins, and minerals.
What is Sriracha?
Sriracha is a type of hot sauce that originated in Thailand. It is named after the coastal city of Si Racha, where it was first produced. Sriracha sauce is made from a combination of chili peppers, vinegar, garlic, sugar, and salt. It has a thick, slightly sweet, and tangy flavor with a moderate level of heat.
Sriracha sauce gained popularity in the United States and other parts of the world due to its unique flavor and versatility. It can be used as a condiment for a variety of foods, including noodles, stir-fries, sandwiches, burgers, and even as a dip for chips or vegetables. It is also commonly used as an ingredient in marinades, dressings, and sauces.
What other ingredients can I add to Miso Noodles Soup?
Truly, let your imagination be your guide; however, here are some things I love with this recipe:
- Shredded cabbage
- Frozen peas
- Bamboo shoots W
- Water chestnuts
- Sugar snap peas
- Broccoli
- Kale
- Bean sprouts
- I also love these for topping!
If you like Miso Noodles Soup, try these other meal prep favs:
Italian Roast Vegetables -Serve as a veggie bowl or make into a veggie wrap/taco. These are packed with flavor.
Cheese & Jalapeno Tamales – Using a pressure cooker, these tamales are so fast to make and easy to prepare a large batch. Leftovers keep amazingly well. Toss in some favorite taco toppings and lunch is ready to go!
Greek Tofu – this nutrient packed scramble is perfect for breakfast, but just as delicious for lunch. Nosh on it on its own or make into a wrap or bowl for a nourishing meal that is ready when you are!
Miso Noodle Soup Jars with Sriracha & Kimchi
Ingredients
- 4 teaspoons soy sauce
- 4 teaspoons sriracha sauce
- Juice of 2 limes
- 4, 1.05 ounce packets miso soup powder I used Kikkoman
- ½ cup shaved carrots
- 1 cup bok choy thinly sliced
- 1 cup sliced mushrooms
- ½ cup kimchi
- ¼ cup green onions chopped
- 8 ounces rice vermicelli noodles
Instructions
- Divide the soy sauce, sriracha and lime juice among the mason jars. Add 1 miso soup packet to each jar.
- Next divide the veggies evenly among the jars. Finally, divide the vermicelli noodles and stuff the jars tightly. Close, air-tight and place in the refrigerator until ready to serve.
- When ready to serve, boil 1 cup of water. Pour the contents of the soup jar into a bowl and top with the boiling water. Stir to combine and allow to sit for 2-3 minutes until the noodles have softened.
Notes
Shredded cabbage, frozen peas, bamboo shoots, water chestnuts, sugar snap peas, broccoli, kale, bean sprouts.
Miso Noodles