Edamame-Mushroom Noodle Soup

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5.0 by 2 people

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  • Makes: 3 servings
  • Serving Size: 2 cup
  • Makes: 3 lunches
  • Prep: 20 mins
  • Cook: 2 mins
  • Stand: 15 mins

Edamame-Mushroom Noodle Soup

Directions

  1. 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
  2. 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

From the Test Kitchen

*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

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