These miso veggie soup jars are an easy and healthy way to eat conveniently throughout the week, and make a great option to take to work. Packed with vibrant vegetables, fiber, and sustainable energy, these soup jars also provide beneficial probiotics from miso, a powerful fermented food that’s a mainstay in Japanese cuisine. Kelp noodles are a lighter alternative to starchy rice noodles, and pack a potent punch of fiber, iodine, and other important minerals. You can make up a big batch of these jars on a Sunday, and enjoy them all week long.
Makes: 2 large soup jars
Total Time: 30 minutes
- 2 tablespoons coconut oil
- 2 cups mushrooms, sliced
- 4 cloves garlic
- 2 cups chopped kale
- 2 zucchini, spiralized into noodles, or sliced thinly
- 1 cup snap peas, sliced
- 1 tablespoon sesame oil
- 1 cup kelp noodles, drained
- 2 scallions, chopped
- 2 tablespoons vegetable stock concentrate
- 2 tablespoons fresh white or brown miso paste
- Red pepper flakes, to taste
- In a sauté pan, heat 1 tablespoon coconut oil over medium heat. Add the mushrooms and garlic, and cook until tender, 6-8 minutes. Transfer the mushrooms to a bowl, and in the same pan, add the remaining coconut oil, and the kale. Sautee until tender, 2-3 minutes. Transfer to a bowl and set aside. Add the zucchini to the pan with the sesame oil, and cook until tender, 2-3 minutes. Set aside.
- In a small bowl, whisk together the vegetable stock concentrate with the miso paste, and ¼ cup of hot water. Add red pepper flakes if desired.
- In two large glass jars, divide the kelp noodles evenly and pour over half the miso concentrate into each jar. Layer the vegetables evenly between each jar, and top with the chopped scallions.
- To serve, just pour boiling water to the brim of each jar, and cover to allow everything to steam for 2-3 minutes. Stir everything to combine, mixing the miso concentrate throughout. Enjoy!