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Noodles With Vegetables and Miso-Sesame Broth

Yields1 ServingTotal Time18 mins

 2 tsp Fresh Ginger, grated
 8 tsp Miso Paste
 8 tsp Vegetable Base, such as Better Than Bouillon
 4 tbsp Tahini
 4 tsp Soy Sauce
 1 cup Carrots, shredded
 1 cup Shitake Mushroom Caps, thinly sliced
 2 cups Fresh Spinach, roughly torn
 4 tsp Seasame Seeds, toasted
 4 Small Nest Rice Noodles or Ramen precooked
 1 cup Fresh Scallions, minced
 ½ cup Pickled Ginger

Divide ginger, miso, vegetable base, tahini, sesame seeds, soy sauce, carrots, mushrooms, spinach, and noodles evenly between 4 resealable glass jars. Season lightly with salt and pepper. Divide scallions and ginger between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.


When ready to serve, remove scallion/ginger packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions and ginger, and serve.