Active Time: 10 minutes
Total Time: 15 minutes
Servings: 3 servings
Nutrition Profile:
- Nut-Free
- Dairy-Free
- High-Fiber
- Vegan
- Vegetarian
- High-Protein
- Egg-Free
- Gluten-Free
Ingredients:
- 1 tablespoon of water
- 2 teaspoons of white miso
- 1 teaspoon of toasted sesame oil
- 1 cup of cooked brown rice
- 1 cup of cooked shelled frozen edamame
- 1 small head of baby bok choy, thinly sliced
- 3/4 cup of sliced scallions, divided
- 1 (7-ounce) package of sesame-ginger baked tofu, drained and cubed (1/2-inch)
- 1 1/2 teaspoons of lime juice
- 1 1/2 teaspoons of grated fresh ginger
- 2 1/4 cups of reduced-sodium vegetable broth, divided
- Lime wedges for serving (optional)
Directions:
1. Whisk water, miso, and sesame oil together in a small bowl. Divide the mixture among 3 (1-pint) canning jars or microwaveable airtight containers (about 2 teaspoons each).
2. Top each jar with 1/3 cup of rice, 1/3 cup of edamame, 1/3 cup of bok choy, 1/4 cup of scallions, 1/2 cup of tofu, 1/2 teaspoon of lime juice, and 1/2 teaspoon of ginger.
3. Cover and refrigerate the jars for up to 3 days.
4. To prepare 1 jar of soup, add 3/4 cup of broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot and the vegetables are tender (2 to 3 minutes total).
5. Let the soup cool for 5 minutes. Serve with a lime wedge, if desired.
To make ahead:
Prepare through Step 1. Refrigerate the covered jars for up to 3 days.
Equipment:
- 3 (1-pint) canning jars or microwaveable airtight containers
Nutrition Information:
Serving Size: 1 1/2 cups
Calories: 267
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
Carbohydrates: 27g
Total Sugars: 5g
Added Sugars: 0g
Protein: 16g
Fiber: 6g
Sodium: 499mg
Potassium: 376mg