Mason Jar Instant Noodle Soup

Mason Jar Instant Noodle Soup

from goodhousekeeping.com

For a lunch idea, give this Mason Jar Instant Noodle Soup a whirl: Simply layer bouillon base, veggies, and instant rice vermicelli in a mason jar.

Ingredients

  • 1 1/2 tsp. vegetable bouillon base (we used Better Than Bouillon) 
  • 1/4 tsp. grated fresh ginger 
  • 1 tbsp. warm water
  • 1 bundle (about 11/2 ounces) instant rice vermicelli 
  • 1/4 c. kimchi, roughly chopped
  • 1/4 c. shelled edamame, thawed if frozen
  • 1 c. baby spinach
  • 2 cremini mushrooms, very thinly sliced 
  • 1 scallion, thinly sliced
  • 2 1/2 c. boiling water

Directions

  1. 1

    In 32-ounce wide-mouth mason jar or other heatproof jar, combine bouillon base and ginger. Stir in warm water. Add noodles and carefully cut in half with kitchen shears. Add to jar in following order: kimchi, edamame, spinach, mushrooms, and scallion; screw on lid. Refrigerate overnight if desired.

  2. 2

    If refrigerated, let jar sit 20 minutes at room temperature. When ready to serve, pour boiling water over ingredients and cover with lid. Let sit until noodles are tender, 3 to 4 minutes, then stir to combine.