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.

Soba and Greens Soup

Recipe from Janabai Raymundo

Husband-Tested in Alice’s Kitchen

My good buddy and cooking demo partner invited my mother and me to her house to watch old movies.  She prepared a fabulous luncheon, which began with this soup.  She shared the recipe with me and then I made it for my hubby the following week.  You can find all the ingredients at Lost River Market & Deli.

1-quart vegetable broth

1-cup water

1 inch ginger root, peeled and sliced

1 Tbs. tamari or soy sauce

1 Tbs. Thai fish sauce

1 Tbs. brown sugar

8 uncooked shrimp, peeled, deveined

Sheet of Chinese rice noodles or soba noodles, cooked according to package directions

12 oz. tilapia, shrimp, salmon, trout or tofu

Fresh spinach or bok choy

Cilantro

Put the stock in pot with ginger. Add everything except for fish and shrimp and noodles. Cook 20 minutes. Then add fish, shrimp or tofu. Cook 5-8 minutes. Be sure to adjust cooking times so shrimp doesn’t get tough. Add the cooked noodles. Add the spinach and cook just until the greens wilt and turn bright green, about 1 minute or so.  Garnish with cilantro.

Thai Chicken and Noodle Salad

Recipe from Everyday Food Magazine and Husband-Tested in Alice's Kitchen
Serves 4

This one-bowl Asian meal made my husband's tummy "purr." He loved it! The secret's in the sauce, made from fragrant kitchen standbys. I loved the different textures with crisp carrots and cucumber, tender noodles, and crunchy peanuts. The basil and mint added great flavor and the dish was quite lovely. This recipe is definitely company worthy! All of the ingredients can be found at Lost River Market & Deli.


Spicy Asian Dressing (See easy make-ahead recipe below)
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

Spicy Asian Dressing: 4 thinly sliced scallion whites; 2 minced garlic cloves; 1/2 cup soy sauce; 1/2 cup rice vinegar; 2 tablespoons light-brown sugar; 1 tablespoon fresh lime juice; 1/2 teaspoon anchovy paste (or 1 minced canned anchovy); 1/2 teaspoon red-pepper flakes

In a medium bowl, mix together all ingredients.

Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.