Grating ginger and garlic with a microplane transforms them into a paste that easily mixes into the broth in this cup-of-noodles-inspired mason jar pho. Any cooked protein can be used instead of the chicken--think thinly sliced steak, shrimp or cubed tofu.

Sarah DiGregorio
Source: EatingWell Magazine, Soup Cookbook
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Add 1 teaspoon bouillon paste, 1/2 teaspoon each ginger, garlic, hoisin and Sriracha, 1/4 teaspoon fish sauce, 1 star anise and one-third of the jalapeno slices to each of three 1 1/2-pint canning jars. Layer 1/2 cup mushrooms, 3 ounces chicken (about 3/4 cup) and 1/2 cup noodles into each jar. Top each with 1 tablespoon scallions, 1 lime wedge, 1/4 cup sprouts and 1 tablespoon each mint and basil. Cover and refrigerate for up to 3 days.

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  • To prepare each jar: Remove the bean sprouts and herbs (don't worry about getting every last bit out). Squeeze the lime into the jar (discard the wedge). Add 1 cup very hot water, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Let stand for a minute or two, then stir well. Discard the star anise. Return the bean sprouts and herbs to the jar before eating.

Tips

To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.

Equipment: Three 1 1/2-pint wide-mouth canning jars

Tips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodim offerings. For 1 1/2 cups cooked noodles, start with 3 to 4 oz. dry.

Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.

Nutrition Facts

394.9 calories; protein 33.6g 67% DV; carbohydrates 54.1g 17% DV; exchange other carbs 3.5; dietary fiber 6g 24% DV; sugars 5.4g; fat 4.9g 8% DV; saturated fat 1.4g 7% DV; cholesterol 72.4mg 24% DV; vitamin a iu 484.5IU 10% DV; vitamin c 10.6mg 18% DV; folate 36.6mcg 9% DV; calcium 49mg 5% DV; iron 2.2mg 12% DV; magnesium 46.6mg 17% DV; potassium 418.5mg 12% DV; sodium 759.8mg 30% DV.

Reviews (1)

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Rating: 5 stars
02/06/2018
My favorite of the make-ahead noodle bowls in a jar recipes in this issue. Made it several times. It works the best for prepping multiple servings for lunches throughout the week. Read More