Light ramen-style soup kit: miso, tofu, mushrooms, spinach, egg, and noodles. To be prepped in jars, just add hot water when ready to eat.
Ingredients
- 3 tbsp miso paste
- 450 g firm tofu in cubes
- 240 g cuits precooked noodles or fresh ramen
- 3 soft-boiled eggs
- 300 g button mushrooms or shiitakes
- 200 g fresh spinach
- 2 tbsp soy sauce
- 1 tbsp freshly grated ginger
Method
- Cook the eggs for 6 mins 30, chill, and peel.
- Sauté the mushrooms for 5 mins with ginger and soy sauce.
- In 3 jars, layer the miso, tofu, mushrooms, spinach, and noodles.
- When ready to eat, pour in 350-400 ml of simmering water, stir, and add the sliced egg.
- For office meal prep: keep the egg separate and add after reheating.
Nutrition
Per serving
- Energy
- 479.3 kcal
- Protein
- 37.08 g
- Carbohydrate
- 39.06 g
- Fat
- 19.24 g
- Fibre
- 6.48 g
- Calcium
- 238.56 mg
- Iron
- 7.15 mg
- Magnesium
- 211 mg
