This pot of noodles with miso, sesame, and a ton of fresh vegetables can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh scallion packet, and you've got a hot lunch ready.
Why this recipe works:
- All the convenience of a package of instant noodles, but with better ingredients and better flavor.
- By reserving the scallions separately form the rest of the ingredients, you can stir them into the hot soup for bright, fresh, layered flavor.
Note: Dry Thai or Vietnamese rice noodles can be used with no prep. Alternatively, use pre-cooked and chilled ramen-style noodles or fresh Italian pasta. Cook the fresh noodles in boiling water for 1 minute, shock in cold water, drain well, toss with 2 teaspoons of oil until coated, then proceed with step 1.
- Yield:Makes 4 pots of noodles
- Active time: 15 minutes
- Total time:17 minutes
- 2 teaspoons grated fresh ginger
- 8 teaspoons miso paste
- 8 teaspoons high quality vegetable base such as Better Than Bouillon
- 4 tablespoons tahini
- 4 teaspoons toasted sesame seeds
- 4 teaspoons soy sauce
- 1 cup shredded carrots
- 1 cup thinly sliced shiitake mushroom caps
- 2 cups roughly torn fresh spinach leaves
- 4 small nests rice noodles or pre-cooked ramen or Italian pasta (see note above)
- 1 cup minced fresh scallions
- 1/2 cup pickled ginger
Divide ginger, miso, vegetable base, tahini, sesame seeds, soy sauce, carrots, mushrooms, spinach, and noodles evenly between 4 resealable glass jars. Season lightly with salt and pepper. Divide scallions and ginger between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.
When ready to serve, remove scallion/ginger packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions and ginger, and serve.