Green tea soba noodles, or cha soba, are buckwheat noodles made with powdered green tea, which imparts a subtle grassy note and pretty color. You can find them in Japanese markets or online. Regular buckwheat soba noodles work just as well in this cup-of-noodles-style mason jar noodle soup.

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

Nutrition Facts

2 cups
230 calories; protein 26.5g; carbohydrates 29.5g; dietary fiber 2.3g; sugars 8.6g; fat 1g; saturated fat 0.1g; cholesterol 160.7mg; vitamin a iu 133.2IU; vitamin c 24.3mg; folate 24mcg; calcium 94.6mg; iron 1.8mg; magnesium 55.3mg; potassium 360.6mg; sodium 788.9mg.

3 lean protein, 1 starch, 1/2 vegetable