Quick 'n' easy miso soup to go with roasted cashews and pumpkin seeds

Quick 'n' easy miso soup to go with roasted cashews and pumpkin seeds

Quick 'n' easy miso soup to go with roasted cashews and pumpkin seeds

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 1 L Mason jar
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

  • 1 cup dried, quick cook rice vermicelli
  • 1 sprig fresh cilantro
  • 1 sprig fresh mint
  • 1 sprig fresh basil
  • 1 carrot, grated
  • 1/2 cup red cabbage, chopped
  • 2 handfuls fresh spinach
  • 1 green onion, chopped
  • 1 tbsp PRANA organic raw European pumpkin seeds, roasted
  • PRANA organic non-roasted cashews, roasted
  • 1 heaping tbsp miso paste
  • 1 drizzle soy sauce
  • 1 drizzle toasted sesame oil
  • Sriracha sauce, to taste
  • 1 block smoked tofu, diced (optional)
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Preparation

  1. Put all ingredients in a 1 L Mason jar.
  2. 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. 
  3. *Use a tea towel or oven mitts when handling the jar to avoid burning yourself.
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