When prepared as described with gluten-free tamari this dish is gluten-free.

How can I make this soy-free?

If dealing with a soy allergy, feel free to swap the tamari for some coconut aminos, the miso paste for chickpea miso or a bouillon cube, the edamame for something like chickpeas and the tofu for cooked seitan chunks.

Can I make this in advance?

Yes! My favorite thing about these jars is that you can make them ahead of time for quick grab and go meals throughout the week. Pack each jar without water, making sure that delicate veggies and greens are closer to the top away from the paste at the bottom. Seal the jars and place in the fridge for up to 4 days.

Can this be prepped without a jar?

No need for a fancy mason jar, grab a large 4 cup airtight container and layer the ingredients as you would in the jar. When ready to enjoy, just pour in the hot water and give everything a mix.

Homemade Peanut Miso Instant Noodles

Description

These Homemade Peanut Miso Instant Noodles are loaded with flavor and easy to customize to your preference. An easy DIY alternative to your favorite cup noodles.

Ingredients

Scale

1 tbsp peanut butter
1 tbsp yellow miso paste
1/2 tbsp tamari
1 tsp chili oil, optional
1 clove of garlic, grated
1/2 inch fresh ginger, grated
Juice and zest of half a lime
1/4 cup shredded red cabbage
1/4 cup shredded carrots
1 scallion, thinly sliced
1/4 cup fresh spinach
1/4 cup frozen edamame, thawed
2 dry shiitake mushrooms, optional
2 oz (57 grams) cubed baked tofu (I used smoked tofu)
1 tbsp cilantro, roughly chopped
1 serving (45 grams each) brown rice vermicelli noodles
2 cups boiling water

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Instructions

Make sure to clean any jars or containers as needed for meal prepping. To each jar add the peanut butter, miso, tamari, chili oil, garlic, ginger, lime zest and juice then whisk together to combine making sure that the miso is well blended with no apparent miso chunks.
Layer in the vegetables starting with the cabbage, then the carrots, scallion, spinach, edamame, dried mushrooms, cubed tofu, cilantro and then the vermicelli noodles. Seal each jar and place in the fridge
When ready to eat, allow the jar to come to room temperature (do NOT skip this step) then add the boiling water. Cover your jar with a lid and allow to sit for 3 minutes or until the noodles are fully softened. With chopsticks, give the soup a good mix to evenly distribute the paste into the broth.
Top with extra garnishes like scallions or cilantro then serve.

Notes

Allow your container to come to room temperature before adding hot water. You don’t want to add boiling water to a cold glass container as it can cause it to shatter due to the sudden temperature difference. If in a rush, transfer the contents to a bowl and then add the boiling water and cover with a plate.

Keep delicate ingredients closer to the top of the container. For ingredients impacted by moisture like the spinach, cilantro and noodles, keep them closer to the top so they don’t get soggy and spoil early.

If concerned with sodium, use reduced sodium soy sauce and reduce the amount of miso paste used to 2 teaspoons.

Have it your way. Change up the vegetables for your instant noodles, consider varying the bases and adjust the spice and sodium to your preference. Remember that it’s easier to start with less of something as it’s easier to slowly add flavor in to meet your preference.