Mason Jar Soup (Tofu-Rice Noodle)

Recipe adapted from kitchn.com

Husband-Tested in Alice's Kitchen

Serves 1

Here is Mason Jar Soup (Tofu-Rice Noodle) served along with apple slices,
Easy Nutty Granola,  and plain Greek yogurt with
Homemade Berry Sauce mixed in.

I wish I had known about Mason jar meals when I was still working.  I love the way you can make several meals in advance.  I love that Mason jar meals help with portion control.  I love seeing what's for breakfast or lunch through the glass.  And, I love the convenience of it all.  There are so many Mason jar meal ideas out there in Internet land.  I found "How To Make DIY Instant Noodle Cups" and decided to give it a try.  This made a delicious soup.  First, measure out the ingredients in a pint-size Mason.  Pop on the lid and store in the fridge.  When lunchtime comes, boil some water.  Add boiling water to the Mason jar.  Cover and let it steep for 3 minutes.  And, then you have soup!!

Ingredients:
1 teaspoon soup stock base (I used Better Than Bouillon.)
1 teaspoon tamari sauce or soy sauce
1 teaspoon brown rice vinegar
1/2 teaspoon Sriracha sauce
1/2 teaspoon fresh minced ginger
1/2 cup diced tofu (be sure it's pressed dry)
1/4 cup frozen peas
1/2 carrot, finely shredded
1/2 cup thinly sliced baby spinach
1/2 cup or so uncooked rice noodles, broken up
1/2 scallion, thinly sliced
sprig of fresh parsley

Instructions:
Add the ingredients to a pint-size Mason jar in the order listed.  Put a lid on the jar and store in the fridge.  When you are ready to eat the soup, bring the jar to room temperature.  Boil some water.  Remove the lid and add the boiling water to the jar so that it comes just below the threads of the jar top.  Place the lid back on the jar.  Set a timer for 3 minutes.  When 3 minutes is up, remove the jar lid.  Give the soup a stir and enjoy!

This is what the jar looks like before putting it in the fridge.

This is what the jar looks like just after adding the boiling water.