D.I.Y. Friday: Gluten Free Instant Noodle Cups
Servings
4serves
Servings
4serves
Ingredients
Bouillon Powder
Instant Soup
Instructions
  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.