Miso Noodle pots to-go

These cute jars of noodles are perfect for an afternoon lunch-in, especially if you, like me, work in a sub-zero freezing environment. The air-conditioning in my office is on full blast year round (I suspect I am working wth polar bears). Puffer jackets and woollen scarves are the norm despite it being 35 degrees celcius outside. And when I am too frozen up for my packed salads, I turn to these comforting handy pots of slurpy goodness.

You can put a whole variety of vegetables and condiments in these portable ‘cup noodles’ but I always turn to this Japanese inspired combination for its umami goodness. Prepared ahead, they can store well in the fridge for up to 4 days. You can add extra protein such as cooked chicken, hard boil eggs or even pan-fried tofu to them.

When ready to eat, just add hot water from the water dispenser or microwave a cup of water to pour into the jar. Stir to mix the condiments and enjoy!

Don’t forget to give yourself a pat on the back, knowing that these ‘cup noodles’ are high in fiber and vitamins with none of the MSG like the ones in your office’s pantry.

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Recipe: Miso Noodle pots to-go

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Serves 2

Ingredients

• 1 packet shirataki noodles*
• 200 grams Japanese shimeiji mushrooms
• 1 cup broccoli
• 1 large tomato, cut into wedges
• 2 tablespoons miso paste
• 2 teaspoons of light soy sauce

Directions

1. Rinse Shirataki noodles 4-5 times to remove the residual package water.

2. In a saucepan, boil shimeiji mushrooms and broccoli for about 2-3 minutes. Drain and let cool.

3. Divide and place the tomatoes, broccoli, mushroom and lastly the shirataki noodles in a heat-proof glass jar.

4. Add soy sauce and miso to it.

5. To serve, add hot water, stir well and let sit for 3 minutes.

Viola!

*I use shirataki noodles here as they do not clump and are very low in calories. They are often called zero-calorie noodles. You can also use other varieties of noodles such as beehoon(rice noodles) or cooked ramen. Mixing in a teaspoon of sesame oil will prevent these noodles from sticking.

These miso noodle pots came in extra handy when I didn’t want to eat out on a busy weeknight. I grill some mackeral while I took a shower and when I am done, my meal is ready for me. Simply delicious and simply made.

Thank you so much for reading!

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