soup in a jar, ready-to-eat soup, vegetable soup, mason jar recipe, rice noodle soup, convenient recipe

1. Gather the ingredients

  • 1 mason jar with lid
  • 1 packet of rice noodles

Vegetables:

  • 1 spring onion
  • 1 carrot
  • half small red cabbage
  • a bunch of fresh parsley
  • 1/2 cup of beans

Dressing:

  • 2 spoonfuls of olive oil
  • a few drops of sesame oil
  • a pinch of marine salt
  • a bunch of dried mushrooms
  • 1 tsp of sesame seeds

soup in a jar, ready-to-eat soup, vegetable soup, mason jar recipe, rice noodle soup, convenient recipe

2. Prep the vegetables

Shred or julienne the red cabbage, carrot, spring onion and parsley.

soup in a jar, ready-to-eat soup, vegetable soup, mason jar recipe, rice noodle soup, convenient recipe

3. Get the dressing ready

Pour two spoonfuls of extra virgin olive oil, a few dried mushrooms, a teaspoon of sesame seeds, some salt and whatever spice you like right at the bottom of the jar.

soup in a jar, ready-to-eat soup, vegetable soup, mason jar recipe, rice noodle soup, convenient recipe

4. Make the layers and prep the noodles

Start layering by adding the julienned cabbage and carrot, followed by the (still uncooked) raw noodles (cut them gently with a knife so they fit well). Push everything down the jar with the remaining onion and parsley.

soup in a jar, ready-to-eat soup, vegetable soup, mason jar recipe, rice noodle soup, convenient recipe

5. Pour boiling water

Pour boiling water inside the jar, until the very top, and screw on the lid.

soup in a jar, ready-to-eat soup, vegetable soup, mason jar recipe, rice noodle soup, convenient recipe

6. Enjoy

Wait for about 10 minutes, give the noodles a good shake and remove the lid. Strain out the water and add extra sesame seeds, some lemon, soy or hot chili sauce, and transfer the soup into a bowl, or simply eat straight out of the jar.

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