Gut-healthy Miso Cup Soup
  1. Whisk water, miso and sesame oil together in a small bowl; divide among 3 (1-pint) canning jars or microwaveable airtight containers (about 2 teaspoons each). Top each with ⅓ cup rice, ⅓ cup edamame, ⅓ cup bok choy, ¼ cup scallions, ½ cup tofu, ½ teaspoon lime juice and ½ teaspoon ginger. Cover and refrigerate for up to 3 days.

  2. To prepare 1 jar of soup: Add ¾ cup broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot and the vegetables are tender, 2 to 3 minutes total. Let cool for 5 minutes. Serve with a lime wedge, if desired.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineAsian

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m

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