Soup In A Jar
This is the quickest easiest soup to help your lunch making needs. You can prep a few, keep them in the fridge, and just add boiling water when it is time to eat.
Ingredients
1/4 cup cubed tofu
2 tablespoons soy sauce or liquid aminos
1/3 cup julienned carrots
1 tablespoon Sibeiho OMG Sambal sauce
1 tablespoon Marshall's chicken marinade or bouillon cube
1 bundle dried skinny vermicelli mung bean noodles
1/4 cup bean sprouts
4 leaves baby Bok choy, bite size dice
Preparation
1. In a small bowl, add tofu, pour soy sauce over cubes, mix, set aside.
2. Place carrots into the bottom of a 32 ounce quart jar.
3. Add sambal sauce, chicken marinade, vermicelli, bean sprouts, and Bak choy.
4. Bring 3 cups water to a boil.
5. Add water to jar, put lid on, shake gentle. Let stand 10 minutes, until noodles soften.
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