You know those weeks where you have just the right amount of left over food that doesn’t seem to go together but you feel bad just throwing away? Make soup!
This week I had carrots, bell peppers, basil, and cilantro left over from meal prep. To me these ingredients generally point towards Thai food so I went to the store and bought rice noodles and soba noodles, bean sprouts, mushrooms, and baked sesame tofu. Pre-baked tofu is amazing. It lasts well in this recipe, it already tastes great, a general win. Now the questions was, a big production of soup cooking for hours or a quick to-go lunch option I could have all week? Can you guess which way I went?
SOUP IN A JAR…sweeping meal prep stations near you. I used three pint sized mason jars. I cooked the noodles to al dente and placing them in the bottom of the jars and put my seasoning on top. I used 1 tbsp in each jar of thai curry paste, Sambal Oelek (Ground Fresh Chili Paste), miso, and soy sauce. I also used a half a tbsp sriracha. These can be varied depending on how spicy you want your soup. My soup turned out with amazing flavor but not too spicy. I then added a handful of my diced bell peppers, mushrooms, diced tofu, and matchstick carrots. I threw in a decent helping of the mixed herbs and topped the whole jar with coconut cream. It was extremely full but so pretty and so portable.
When it got close to lunch time I removed the jars from the fridge to let them get closer to room temperature. I then filled the jar with boiling water, put the top back on and let it sit for 5-10 minutes. When I opened the jar again the coconut cream was infused and all I had to do was make sure the pastes and sauces were completely mixed in and then enjoy! I cannot put in to words how much I enjoyed these amazing and super easy and healthy lunches. I cannot wait to continue to experiment with new types of soups in the coming cold months.
Have you tried soup in a jar? If so, what is your favorite recipe?