Ingredients
Directions
- 1
Add 1 tbsp each miso paste, 1 tbsp soy sauce, 1 tsp sriracha and 1 tsp vegetable bouillon powder to the bottom of each container.
- 2
Divide the chopped and shredded veggies/herbs between the containers.
- 3
Top with the noodle nests.
- 4
Store in the fridge for up to 5 days.
- 5
When ready to serve, add boiling water overtop, filling almost to the top of the jar and let sit for 5 minutes.
- 6
Stir everything together, then pour into a bowl and serve and enjoy.
