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Prep Time:15 minsAdditional Time:10 minsTotal Time:25 minsServings:3Yield:3 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:10 minsTotal Time:25 minsServings:3Yield:3 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:25 mins
Total Time:
25 mins
Servings:3
Servings:
3
Yield:3 servings
Yield:
3 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonswhite miso6teaspoonsmirin3teaspoonsunseasoned rice vinegar1 ½cupsdiagonally sliced snow peas (about 5 ounces)9ouncespeeled cooked shrimp1 ½teaspoonsdried wakame (see Tip)1 1/2 cups cooked green tea soba noodles (from 3-4 ounces dried; see Tip)3tablespoonsthinly sliced scallions1 (3 inch) square dried kombu, snipped into 3 equal strips (see Tip)3cupsvery hot water, divided
Cook Mode(Keep screen awake)
Ingredients
4tablespoonswhite miso
6teaspoonsmirin
3teaspoonsunseasoned rice vinegar
1 ½cupsdiagonally sliced snow peas (about 5 ounces)
9ouncespeeled cooked shrimp
1 ½teaspoonsdried wakame (see Tip)
1 1/2 cups cooked green tea soba noodles (from 3-4 ounces dried; see Tip)
3tablespoonsthinly sliced scallions
1 (3 inch) square dried kombu, snipped into 3 equal strips (see Tip)
3cupsvery hot water, divided
DirectionsAdd 1 tablespoon plus 1 teaspoon miso, 2 teaspoons mirin and 1 teaspoon vinegar to each of three 1 1/2-pint canning jars. Layer 1/2 cup snow peas, 3 ounces shrimp, 1/2 teaspoon wakame and 1/2 cup noodles into each jar. Top each with 1 table-spoon scallions. Fit one piece of kombu between the ingredients and the side of each jar. Cover and refrigerate for up to 3 days.To prepare each jar: Add 1 cup very hot water to the jar, cover and shake very well to dissolve the miso. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Discard the kombu. Stir to make sure the miso is dissolved. Let stand a few minutes before eating.TipsTips: Wakame–a dried seaweed–is a typical ingreditent in miso soup. Kombu, another essential umami ingredient in Japanese dashi broth, is dried kelp. Find them in natural-foods stores and Asian markets.For 1/2 cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.Equipment: Three 1 1/2-pint wide-mouth canning jarsOriginally appeared: EatingWell Magazine, Soup Cookbook
Directions
Add 1 tablespoon plus 1 teaspoon miso, 2 teaspoons mirin and 1 teaspoon vinegar to each of three 1 1/2-pint canning jars. Layer 1/2 cup snow peas, 3 ounces shrimp, 1/2 teaspoon wakame and 1/2 cup noodles into each jar. Top each with 1 table-spoon scallions. Fit one piece of kombu between the ingredients and the side of each jar. Cover and refrigerate for up to 3 days.To prepare each jar: Add 1 cup very hot water to the jar, cover and shake very well to dissolve the miso. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Discard the kombu. Stir to make sure the miso is dissolved. Let stand a few minutes before eating.TipsTips: Wakame–a dried seaweed–is a typical ingreditent in miso soup. Kombu, another essential umami ingredient in Japanese dashi broth, is dried kelp. Find them in natural-foods stores and Asian markets.For 1/2 cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.Equipment: Three 1 1/2-pint wide-mouth canning jars
Add 1 tablespoon plus 1 teaspoon miso, 2 teaspoons mirin and 1 teaspoon vinegar to each of three 1 1/2-pint canning jars. Layer 1/2 cup snow peas, 3 ounces shrimp, 1/2 teaspoon wakame and 1/2 cup noodles into each jar. Top each with 1 table-spoon scallions. Fit one piece of kombu between the ingredients and the side of each jar. Cover and refrigerate for up to 3 days.
To prepare each jar: Add 1 cup very hot water to the jar, cover and shake very well to dissolve the miso. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Discard the kombu. Stir to make sure the miso is dissolved. Let stand a few minutes before eating.
Tips
Tips: Wakame–a dried seaweed–is a typical ingreditent in miso soup. Kombu, another essential umami ingredient in Japanese dashi broth, is dried kelp. Find them in natural-foods stores and Asian markets.
For 1/2 cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.
To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.
Equipment: Three 1 1/2-pint wide-mouth canning jars
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)230Calories1gFat30gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
