Ingredients
2 teaspoons grated fresh ginger
8 teaspoons miso paste
8 teaspoons high quality vegetable base such as Better Than Bouillon
4 tablespoons tahini
4 teaspoons toasted sesame seeds
4 teaspoons soy sauce
1 cup shredded carrots
1 cup thinly sliced shiitake mushroom caps
2 cups roughly torn fresh spinach leaves
4 small nests rice noodles or pre-cooked ramen or Italian pasta (see note above)
1 cup minced fresh scallions
1/2 cup pickled ginger
Preparation
1 Divide ginger, miso, vegetable base, tahinig, sesame seeds, soy sauce, carrots, mushrooms, spinach, and noodles evenly between 4 resealable glass jars. Season lightly with salt and pepper. Divide scallions and ginger between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.
2 When ready to serve, remove scallion/ginger packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions and ginger, and serve.
