Soup in a jar

You have probably heard of salad in a jar, and maybe even tried it. Layering ingredients in a jar so that they will last for future lunches or any one the go meal is brilliant. This idea takes the same concept to warm, comforting, good for you soup.
These Asian inspired noodle soup bowls heat up in minutes and are totally filling. Layer your tasty ingredients at the bottom of the container, pile in the noodles, top with veggies and seal. When you are set to eat, just add boiling water to the pot and let it sit a few minutes. Crispy veggies in warm soup in minutes. Delish.

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Soup In a Jar  printable recipe
Makes 3 servings in less than 10 minutes

• 3 tbsp Soy sauce
• 1 tsp Wasabi paste
• ½ tsp Siracha sauce - more if you like spicy
• 3 tsp better than bullion chicken soup base
• 3 bundles of Buckwheat Japanese noodles – cooked and cooled
• Firm tofu, cubed - or another lean protein, leftover chicken works perfect
• ½ c. brussel sprouts sliced
• 1 cup bean sprouts
• 2 carrots, peeled and sliced
• Handful of spinach
• Boiling water

In a small bowl, stir soy sauce, wasabi paste, siracha sauce and chicken stock together. Pour 1/3 into each of 3 quart size jars. 

Layer in tofu, veggies and put on the lid. Keep in the refrigerator up to 5 days.Fill the jar to the top with boiling water, put the lid back on and let sit for 5 minutes. Give it a shake, open and enjoy.
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Tip: In quart size jars, the ingredients packed the jars to the top. If you prefer more broth, use a larger jar or make 4 jars. 
Recipe adapted from The Londoner’s traveling noodles 

Have fun with these, use ingredients you like or have on hand. They are completely flexible. Ball jars are my container of choice, I have a bunch around and they do well with hot liquids. Not to mention they’re just cute. My water glass is a quart jar too, it’s a thing.
When you give it a try let me know what you think, what variations you come up with. #keepmovingmama with your photos on Instagram so we can see your creations too!

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