Peanut Noodle Cup Soup
This Peanut Noodle Cup Soup combines rich, smooth peanut butter with fresh vegetables and noodles for a satisfying meal.
Equipment
- medium bowl
- Canning jars or microwaveable airtight containers
- microwave
Ingredients
Sauce Base
- ¼ cup smooth natural peanut butter
- ¼ cup reduced-sodium tamari
- 2 tablespoons water
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
Soup Ingredients
- 1 package precooked Thai noodles (7-ounce)
- 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 extra-firm tofu (8-ounce), drained and cubed (½-inch) divided
- 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.
Nutrition
Serving: 1jarCalories: 450kcalCarbohydrates: 40gProtein: 18gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 150IUVitamin C: 60mgCalcium: 15mgIron: 20mg
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