Final exams season is upon us. That means that it's time to go into meal prep mode. By doing the work up front, I save a lot of time during the week that I can use for studying!!! It's also supposed to be rainy this week, so I opted to prep some udon noodle soup! It's warming and delicious, and it's like a classier version of the cup o' noodles most students rely on.
INGREDIENTS
-3 cubes chicken bullion
-6 teaspoons white miso paste
-3 tablespoons soy sauce
-3 teaspoons chili garlic sauce
-2 packages udon noodles
-1/2 block extra firm tofu
-1-2 zucchini
-Shredded carrots
-1/2 bag snow peas
-2 scallions
-1 lime
DIRECTIONS
1. Lay out 3 quart-sized, wide-mouth mason jars. Add to each mason jar: 1 cube of chicken bullion, 2 teaspoons miso paste, 1 tablespoon soy sauce, 1 teaspoon chili garlic sauce. Use a fork or small whisk to whisk the ingredients together at the bottom of the jars.
2. Rinse the udon noodles in a colander to loosen the noodles. Drain the noodles and divide them evenly among the mason jars. Dice the tofu and divide evenly among the mason jars.
3. Next, spiralize the zucchini and use scissors to cut them shorter. Then divide evenly among the mason jars. Then, add a small handful of shredded carrots to each mason jar.
4. Cut the snow peas into thirds and thinly slice the scallions. Divide snow peas and scallions evenly among the mason jars. Add a lime wedge to each jar, and screw on the caps. Refrigerate until ready to eat (up to 4 days).
5. When ready to eat, remove from the fridge 15 minutes prior. Remove lime wedge, then add hot water up to the top of the ingredients, and let it sit, uncovered, for 3-5 minutes. Squeeze in the lime juice, then mix up the ingredients, and enjoy!