Peanut Noodle Cup Soup
This peanut noodle soup is packed with tender-crisp vegetables and tofu. The base is made ahead of time so the tofu has a chance to absorb some of the flavor before the broth is added. Packaged precooked noodles save on prep time, but any leftover noodles can be used in their place. If the precooked noodles are sticking together, soak them in hot water for a few minutes to help them loosen up.
Ingredients
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1/4 cup smooth natural peanut butter
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1/4 cup reduced-sodium tamari
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2 tablespoons water
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1 tablespoon minced garlic
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1 tablespoon grated fresh ginger
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1 (7-ounce) package precooked Thai noodles
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1 cup thinly sliced napa cabbage
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1 cup matchstick carrots
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1 cup thinly sliced red bell pepper
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1 cup diagonally sliced snow peas
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1 (8-ounce) block extra-firm tofu, drained and cubed (1/2-inch), divided
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3 cups reduced-sodium vegetable broth, divided
Description
- 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 1/4 cup each noodles, cabbage, carrots, bell pepper and snow peas. Top each with 1/3 cup tofu. Cover and refrigerate for up to 4 days.
- Add 3/4 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.
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