Quick 'n' Easy Miso Soup to Go with Roasted Cashews and Pumpkin Seeds - Soup Recipe
Quick 'n' Easy Miso Soup to Go with Roasted Cashews and Pumpkin Seeds
Rated 5.0 stars by 6 users
Category
Soup
Servings
1 L Mason Jar
Prep Time
10 minutes
Cook Time
10 minutes
For a healthy and satisfying lunch to bring to work or school, here's a fast and easy recipe that could be a game-changer! This (almost) instant homemade soup has vermicelli, spinach, red cabbage, carrots, green onions, and roasted cashews and pumpkin seeds in a yummy miso broth. It gets a tasty kick from soy and sriracha sauces. It's simple, easy and will warm you up on cold days. What makes the soup especially fun is the way it's prepared - just put all the ingredients into a large Mason jar, including the miso, soy sauce and sriracha sauce, and add boiling water when you're hungry! Bringing a homemade lunch to work or school has never been easier. Try it and see!
Ingredients
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1 cup dried, quick cook rice vermicelli
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1 sprig fresh cilantro
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1 sprig fresh mint
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1 sprig fresh basil
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1 carrot, grated
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1/2 cup red cabbage, chopped
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2 handfuls fresh spinach
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1 green onion, chopped
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1 tbsp PRANA organic raw European pumpkin seeds, roasted
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8 PRANA organic non-roasted cashews, roasted
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1 heaping tbsp miso paste
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1 drizzle soy sauce
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1 drizzle toasted sesame oil Sriracha sauce, to taste
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1 block smoked tofu, diced (optional)
Directions
Put all ingredients in a 1 L Mason jar.
When you're ready to eat, add boiling water to fill the jar. Stir, cover, shake, and let sit for 15 minutes with the lid on.
Recipe Note
*Use a tea towel or oven mitts when handling the jar to avoid burning yourself.