Have you ever made grab-and-go meals? No, me neither. Until I found this recipe that is! The premise is simple; it’s a meal you make in advance that you can then store in a single container for later use and that container doubles as the serving bowl.
If, like me, you work in an office where lunchtime is often rushed, grab-and-go meals are perfect. All you need is a minute to go and retrieve it from the breakroom fridge and then you can eat at your desk while continuing to work.
Of course, you can do the same with a sandwich or a candy bar, but those are not healthy food choices.
This grab-and-go miso soup is as nutritious as it delicious, and it’s super-easy to make. Best of all, you can eat it straight from the jar.
Preparation time: 5 minutes
Cooking time: 10 minutes
Number of Servings: 1
- 1 heaping teaspoon of miso paste
- ½ clove minced garlic
- 1 teaspoon freshly grated ginger
- ½ medium carrot, grated
- 2 handfuls of spinach leaves, shredded
- 1 onion, thinly sliced
- ½ hot red pepper, thinly sliced
- ½ sweet red pepper, thinly sliced
- 1 oz. silken tofu, cubed
- 1 wedge of lime
- Soy sauce to taste
1. Layer everything except the lime and soy sauce in a heat-proof, sealable jar e.g. a mason jar. Start with the seasoning, put the veggies in next, and finish up with the tofu cubes.
2. Put the lid on the jar and store in the fridge overnight or for up to 48 hours.
3. When you are ready to eat, fill the jar with boiling water and leave for ten minutes.
4. Season with the soy sauce and lime and then stir.
5. Eat straight from the jar.
Recipe source – themuffinmyth.com
Picture source – athleta.net
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