Full ingredients list:
1 teaspoon miso paste
1 teaspoon tahini
1/2 teaspoon finely grated ginger
2–3 slices dried mushrooms, eg. shiitake or porcini (optional)
1/2 cup frozen mixed corn and peas
1 cup baby spinach
1/2 cup thinly sliced mushrooms
1/2 cup thinly sliced cooked beef, eg. leftover steak or roast beef
1/2 x 200g packet precooked udon noodles
1/4 teaspoon sesame oil, to serve
1 tablespoon sliced shallots, to garnish
1/4 teaspoon sesame seeds, to garnish
1 piece of nori (roasted seaweed), thinly sliced, to garnish (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Combine miso paste and tahini with a splash of hot water to make a smooth paste.
Step 2Layer all ingredients (except sesame oil and garnishes) in a 750ml capacity or larger jar in the order above. Store jar in the fridge until ready to eat. Keep garnishes in a separate container.
Step 3Prior to serving, remove the jar from fridge and leave out for 10 minutes. Then fill with boiling water; close and seal the lid. Leave to soak for two minutes.
Step 4Stir contents well and serve in a bowl, if desired. Sprinkle with sesame oil and garnishes.
Make it gluten free: Use gluten-free noodles and miso paste.
Experiment with any combination of vegies you have in the fridge – it’s a great way to use up vegies that are slightly wilted, too.
Instead of stock powder, you can use liquid stock. Just half-fill the jar with stock and top up with boiling water when it comes time to eat.
Use ‘shelf-fresh’ noodles – these are precooked and just need boiling water for reheating. Loosen them with a fork before placing in the jar.
Eat this meal straight out of the jar if your jar is wide enough!
About this recipe
First published: July 2016