This DIY take on the familiar Cup of Noodles is delicious, perfect for lunch, and tastes so fresh! Low FODMAP, gluten free, vegan, dairy free.
3 cups cooked soba noodles (6 oz uncooked)
½ cup white miso paste
¼ cup tamari
2 tablespoons sesame oil
1 tablespoon Texas Pete hot sauce
2 tablespoons freshly grated ginger
4 scallions, the green part chopped
1 jalapeno, thinly sliced
1 cup frozen carrots or frozen carrots with peas
1 cup tofu, drained and cubed
1/2 cup fresh basil, torn
Bring a large pot of water to boil and cook noodles according to package directions. Drain and divide between the jars.
Combine the miso, tamari, sesame oil, hot sauce, and ginger in a medium bowl. Divide this flavor mixture between the jars.
Divide the scallions, jalapeno, carrots, tofu and basil between the jars.
To serve, fill jar with hot water and allow to steep for about 2 minutes.
To store, cover with lids and chill for up to a week to eat at a later time. When ready to serve, fill with hot water and allow to steep for about 2 minutes.
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.
*2 tablespoons of miso paste is low fodmap
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: soup
- Method: stove top
- Cuisine: asian
Keywords: soup, low fodmap, meal prep, lunch, vegan, plant-based