• 3 Ratings

Prepare this mushroom noodle soup up to five days ahead, then chill before toting the homemade soup idea to school or work. Then all that’s left to do is add water, heat, and dig in to the Asian edamame soup.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide chicken stock base, soy sauce, rice vinegar, miso paste, ginger and garlic between three microwaveable pint-size jars with lids. Layer with edamame, rice noodles, mushrooms, and snow peas, in that order. Place lids on jars. Store in the refrigerator 3 to 5 days

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  • Tote in a lunch bag with a freezer pack. Before heating, let stand at room temperature 10 minutes or run warm water over the jar for a minute or so to warm slightly. Nearly fill the jar with water (about 1 1/4 cups water) and microwave, uncovered, 2 minutes*. Let stand 5 minutes. Stir to combine

*Note

If you don't have a microwave, place the jar in a bowl. Fill the bowl around the jar with boiling water. Fill the jar nearly full (about 1 1/4 cups water) with boiling water. Let stand 5 minutes

Reviews

3 Ratings
  • 5 star values: 3
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