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Make Ahead Soup in a Jar

Soup In a Jar                             

Makes 4 servings in less than 10 minutes

3 tbsp Reduced sodium Soy sauce
1 tsp Wasabi paste
½ tsp Siracha hot chili sauce - more if you like spicy
3 tsp better than bullion reduced sodium chicken soup base
3 bundles of Buckwheat Japanese noodles – cooked and cooled
12.3 ounces Firm Silken tofu, cubed - or another lean protein, leftover chicken works perfect
½ c. brussel sprouts sliced
1 cup bean sprouts
2 carrots, peeled and sliced
Handful of spinach
Boiling water

In a small bowl, stir soy sauce, wasabi paste, Siracha sauce and chicken base together. Pour 1/4 into each of 4 quart size jars.
Layer in tofu, veggies and put on the lid. Keep in the refrigerator up to 5 days.
Fill the jar to the top with boiling water, put the lid back on and let sit for 5 minutes.
Give it a shake, open and enjoy.
Tip: In quart size jars, the ingredients packed the jars to the top. If you prefer more broth, use a larger jar or make 4 jars.
Recipe adapted from The Londoner’s traveling noodles recipe.

Nutrition Facts

4 Servings

Amount Per Serving 1 jar

  • Calories 394.2
  • Total Fat 5.6 g
  • Saturated Fat 1.1 g
  • Polyunsaturated Fat 1.5 g
  • Monounsaturated Fat 1.0 g


  • Cholesterol 0.0 mg
  • Sodium 911.9 mg
  • Potassium 270.5 mg
  • Total Carbohydrate 67.4 g
  • Dietary Fiber 3.4 g
  • Sugars 3.8 g
  • Protein 20.6 g