Miso Soup Cup of Noodles with Shrimp & Green Tea Soba
Add 1 tablespoon plus 1 teaspoon miso, 2 teaspoons mirin and 1 teaspoon vinegar to each of three 1 1/2-pint canning jars. Layer 1/2 cup snow peas, 3 ounces shrimp, 1/2 teaspoon wakame and 1/2 cup noodles into each jar. Top each with 1 table-spoon scallions. Fit one piece of kombu between the ingredients and the side of each jar. Cover and refrigerate for up to 3 days.Advertisement
To prepare each jar: Add 1 cup very hot water to the jar, cover and shake very well to dissolve the miso. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Discard the kombu. Stir to make sure the miso is dissolved. Let stand a few minutes before eating.
Tips: Wakame--a dried seaweed--is a typical ingreditent in miso soup. Kombu, another essential umami ingredient in Japanese dashi broth, is dried kelp. Find them in natural-foods stores and Asian markets.
For 1/2 cups cooked noodles, start with 3 to 4 ounces 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.
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
3 lean protein, 1 starch, 1/2 vegetable