Miso Mason Jar Noodles (Vegan)

INGREDIENTS

2 tablespoon white miso paste (be sure to break this down when water is added or else it will remain clumpy)
2 teaspoon Better Than Bouillon Vegetable base
2 teaspoon soy sauce
Napa cabbage (another leafy vegetable)*
Shredded carrots (or whatever you'd like)*
Tofu*
Noodles (rice noodles are a good an accessible option, but mung bean noodles are used in the video)
Green onions for garnish
Boiling water (you can also use hot water if you're worried about glass breaking)

Add in your base, then veggies, protein, noodles, and then garnish in large mason jars. Make sure to keep noodles and base seperated so noodles stay dry
If eating immediately, add boiling or hot water to the glass and close. Let sit for ~5-10 minutes
Shake your jar (you can use a towel since the glass will be hot) or turn your jar upside down to let the base mix with the water. Be sure to break down miso clumps so your broth is more flavorful and so that you don't consume a whole clump of miso in a bite lol
Store prepped jars in fridge for up to ~4 days. Be sure to bring Mason jars to room temp before pouring in hot water to prevent them from breaking due to thermal shock

Notes:
- To reduce sodium, opt for the reduced sodium versions of Better Than Bouillon and soy sauce. Like most broths, this broth is higher in sodium so I wouldn't recommend drinking the entire jar of soup if you need to limit sodium
- You can sub coconut aminos for soy sauce if you need to limit sodium
*(note from jamie, the webmistress, that veggies and protein can be substitued for whatever you prefer!)