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.
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
Serving Size: 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.