Peanut Noodle Cup Soup
A quick and flavorful Peanut Noodle Cup Soup featuring tender-crisp vegetables and tofu, perfect for a satisfying meal.
Equipment
- canning jars or microwaveable airtight containers
Ingredients
Base
- ¼ cup smooth natural peanut butter
- ¼ cup reduced-sodium tamari
- 2 tablespoons water
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
Vegetables and Noodles
- 1 package (7-ounce) precooked Thai noodles
- 1 cup thinly sliced napa cabbage
- 1 cup matchstick carrots
- 1 cup thinly sliced red bell pepper
- 1 cup diagonally sliced snow peas
- 1 block (8-ounce) extra-firm tofu, drained and cubed ½-inch cubes
- 3 cups reduced-sodium vegetable broth divided
Instructions
Preparation
- Whisk peanut butter, tamari, water, garlic and ginger together in a medium bowl. Divide evenly among 4 (1-pint) canning jars or microwaveable airtight containers. Top each jar with ¼ cup each noodles, cabbage, carrots, bell pepper and snow peas. Top each with ⅓ cup tofu. Cover and refrigerate for up to 4 days.
- To prepare 1 jar of soup: Add ¾ cup 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. Let cool for 5 minutes.
Notes
This soup can be made ahead; refrigerate covered jars for up to 4 days.
Nutrition
Serving: 1cupsCalories: 282kcalCarbohydrates: 31gProtein: 17gFat: 13gSaturated Fat: 2gSodium: 767mgPotassium: 620mgFiber: 7gSugar: 6gVitamin C: 63mgCalcium: 229mgIron: 4mg
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