1/2 cup (40 g) nutritional Yeast Flakes
2 tablespoons Kosher Salt
2 tablespoons Onion Flakes (can substitute 1 tablespoon onion powder)
1 1/2 teaspoons Garlic Powder
3/4 teaspoon Dried Thyme
1/2 teaspoon Dried Sage
1 teaspoon Smoked Paprika
1/4 teaspoon Turmeric
1/4 teaspoon Wasabi Powder (if you can’t find it, leave it out)
1/8 teaspoon Ground Ginger
1 tablespoon Coconut Palm Sugar (can substitute regular granulated sugar)
4 “nests” gluten free Ramen or Rice Noodles
2 cups fresh Baby Spinach Leaves
3/4 cup shredded Carrots (from about 2 medium carrots)
1 cup cubed extra-firm Tofu or diced cooked Chicken
2 tablespoons gluten free Miso Paste
4 teaspoons gluten free Soy Sauce
1/4 cup Bouillon Powder
1/2 to 3/4 cup chopped fresh Scallion Greens
1. First, make the bouillon powder. Place all of the bouillon ingredients in a medium-size bowl and mix to combine well. Place in a resealable glass container (a small mason jar works great), and set aside.
2. Next, cook the noodles one nest at a time according to the package directions or by boiling them in about a quart of water until they separate and begin to soften. Drain in a colander and rinse with cold water to stop the cooking, and set them aside briefly.
3. To assemble the instant soups, set out four heat-safe jars that can accommodate about 20 fluid ounces in volume (I used 19.6-ounce straight-sided Weck jars). In each jar, layer the ingredients in the following order: 1/2 cup spinach leaves, 1/4 cup shredded carrots, 1/2 cup tofu or chicken, 1/2 tablespoon miso paste, 1 teaspoon soy sauce, one nest of softened noodles, 1 tablespoon bouillon powder and, finally, scallion greens to taste (at least 2 tablespoons). Cover and store in the refrigerator until ready to serve.
4. When ready to serve, fill each container with boiling water (leaving a small space to permit covering the container) and cover tightly. Allow the container to steep for 2 minutes. Open, stir gently and enjoy.