These noodle jars are the perfect balance of convenience and nourishment—ready in minutes yet packed with plant diversity to fuel your gut:immune connection. Wholewheat noodles and tofu bring the fibre and protein, while miso, lime, and a silky peanut butter base create a rich, umami-packed broth with just the right amount of zing. Prep, pour over hot water, and enjoy a seriously satisfying, gut-loving meal.
Ingredients
soup base:
- 1 1/2 tbsp smooth peanut butter
- 1 1/2 tbsp soy sauce
- 2 small cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, peeled and grated
- 2 tsp miso paste
- 1/3 vegetable stock cube
- 1/2 lime, juiced
- Good pinch of salt
- Good pinch of black pepper
- 1 tsp cold pressed sesame seed oil (optional)
- 1/4 tsp chilli flakes (optional)
Remaining ingredients:
- 1 nest wholewheat rice noodles
- 30g edamame beans
- 100g firm tofu, cubed
- 1/4 cup red cabbage, shredded
- 1 small carrot, grated
- 2 spring onions, chopped
- Small handful fresh coriander, roughly chopped
Method
- Add all the soup base ingredients to the bottom of your jar and whisk until well combined.
- Layer up the carrot, red cabbage, nest of noodles, tofu, spring onions, fresh coriander, and edamame beans.
- Place the lid on the jar and store in the fridge until you're ready to eat.
- When ready to serve, pour boiled water over the top, ensuring everything is covered, and leave to stand for 2-3 minutes. Then stir well (making sure the soup base is evenly dispersed) and enjoy!
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