Ingredients (Makes 3 Jars)
- 3 tbsp miso paste (preferably white miso paste)- 3 tbsp soy sauce
- 3 tsp sriracha
- 1.5 cups shelled edamame
- 2 carrot, shredded
- 2 red capsicum , thinly sliced
- 1 sheet nori seaweed
- 1.5 cup red cabbage, thinly sliced
- 1/2 cup chopped coriander or other fresh herbs of your choice
- 3 tsp vegetable bouillon powder (or vegetable stock)
- 3 portions of your choice of noodles (I used Vermicelli rice noodles but I would go for something a little more tastier next time)Instructions
1. Prepare Base: In each container, add 1 tbsp miso paste, 1 tbsp soy sauce, 1 tsp sriracha, and 1 tsp vegetable bouillon powder.2. Add Vegetables and Herbs: Divide the chopped and shredded vegetables and herbs evenly among the containers.
3. Add Noodles: Top the vegetables with the noodle portions.
4. Storage: Store in the refrigerator for up to 3-4 days.
5. Serving: When ready to eat, pour boiling water into the jar, filling it almost to the top. Let it sit for 5 minutes or until noodles are soft.
6. Stir and Serve: Stir everything together, pour into a large bowl and top up with hot water. Add water until the taste is just right for you. Don’t burn yourself and enjoy!