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Instant Kimchi Miso Pots

instant kimchi miso pots

*This recipe originally appeared as a contribution on mattskimchi.com in support of their great kimchi fermented in Brooklyn, NY*

This simple mason jar soup is here to transform your lunchtime routine. It maintains all of the benefits we love about its sister, the mason jar salad, with the comforting qualities of a warm and nourishing soup.

Instant Kimchi Miso Pots
serves 2

1/4 cup loosely packed noodles (kelp noodles or buckwheat noodles work great)
1 tsp finely grated ginger
3 tbsp chopped cilantro
1 tsp dried seaweed (arame, wakame, or dulse, etc.)
1 tbsp miso paste
1/2 cup spinach
1/4 cup grated carrot
1/4 cup sliced mushrooms
1 green onion , finely diced
1 tbsp kimchi
1 tsp hot sauce, to taste

Prep

If using kelp noodles, remove ¼ cup of the kelp noodles from the package, rinse and drain them. Set aside. If using buckwheat noodles or other noodles that require cooking prepare them as directed on the packaging, run under cold water and set aside.

Prepare all vegetables as indicated in the ingredients list.

Divide ingredients in two and in this order add the miso paste, ginger, hot sauce, noodles, kimchi, mushroom, carrots, seaweed, green onion, spinach and cilantro to 2 heatproof jars (16oz mason jars work great) with tight fitting lids and keep it refrigerated until ready to eat.

Ready to eat 

When you’re ready to eat the soup, boil water and remove the jar from the fridge.

Slowly pour the boiled water into the jar, making sure not to overflow and leaving about half an inch of space at the top. Stir everything with a spoon, seal the jar, shake gently and then let sit for 3-5 minutes. Open the jar, mix again to make sure all the broth is well combined

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