Mason Jar Miso Chicken Soup
Whip up a comforting mason jar miso chicken soup with minimal effort. Perfect for busy days, this easy recipe will warm you up and definitely make your taste buds happy.
Servings: 4
Equipment
- Microplane or Grater
- Meal Prep Mason Jars Quart-Sized
Ingredients
- ¼ Cup chili garlic sauce
- ¼ Cup soy sauce
- ¼ cup yellow miso paste
- ½ Teaspoon black pepper freshly cracked
- ½ Teaspoon Chinese five spice
- 2 Cups chicken cooked and shredded or cubed
- 2 Cups carrot grated
- 1 Cup kale shredded
- 2 Cups rice vermicelli uncooked
Optional Garnishes:
- 1 Tablespoon sesame seeds toasted
- 2 Tablespoons green onions chopped
Optional to Serve:
- lime juice fresh
- salt to taste
Instructions
- Whisk together the chili garlic sauce, soy sauce, miso paste, black pepper, and Chinese five spice in a small mixing bowl.
- Evenly layer the sauce, chicken, carrots, kale, noodles, sesame seeds, and chopped green onions into 4 large mason jars.
- Cover with lids and keep refrigerated until ready to serve.
When Ready to Serve:
- Pour hot water into the mason jar (up to the bottom of the jar neck, to cover the noodles).
- Leave it to sit uncovered for 3 to 5 minutes or until the noodles soften.
- Carefully stir everything together with a fork or chopsticks (be careful - the mason jar will be very hot).
- Enjoy immediately with a squeeze of lime juice if liked and extra salt if needed.
Notes
Layering the ingredients: Add the sauce mixture at the bottom of each jar so it dissolves evenly when hot water is added. Keep the rice noodles at the top to prevent them from getting soft.
Hot water: The water doesn't need to be boiling, but just under boiling to hydrate the noodles and blend the sauce.
Season to taste: Adjust the salt to taste before serving. Miso and soy sauce are naturally salty, so taste the soup before adding extra salt. You could also add more soy sauce to the soup instead of salt.
Hot water: The water doesn't need to be boiling, but just under boiling to hydrate the noodles and blend the sauce.
Season to taste: Adjust the salt to taste before serving. Miso and soy sauce are naturally salty, so taste the soup before adding extra salt. You could also add more soy sauce to the soup instead of salt.
Nutrition
Calories: 592kcal | Carbohydrates: 115g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 2460mg | Potassium: 405mg | Fiber: 6g | Sugar: 7g | Vitamin A: 11302IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 3mg
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