Miso Soup Cup of Noodles with Shrimp & Green Tea Soba
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Prep 15 m
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Ready In 25 m
Nutrition information
Serving size: 2 cups
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Per serving: 227 calories;
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1 g fat(0 g sat);
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2 g fiber;
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29 g carbohydrates;
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26 g protein;
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22 mcg folate;
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161 mg cholesterol;
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8 g sugars;
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1 g added sugars;
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115 IU vitamin A;
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22 mg vitamin C;
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92 mg calcium;
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2 mg iron;
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788 mg sodium; 348 mg potassium
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4 tablespoons white miso
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6 teaspoons mirin
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3 teaspoons unseasoned rice vinegar
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1½ cups diagonally sliced snow peas (about 5 ounces)
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9 ounces peeled cooked shrimp
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1½ teaspoons dried wakame (see Tips)
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1½ cups cooked green tea soba noodles (from 3-4 ounces dried; see Tips)
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3 tablespoons thinly sliced scallions
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1 3-inch square dried kombu, snipped into 3 equal strips (see Tips)
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3 cups very hot water, divided
PREPARATION
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Add 1 tablespoon plus 1 teaspoon miso, 2 teaspoons mirin and 1 teaspoon vinegar to each of three 1½-pint canning jars. Layer ½ cup snow peas, 3 ounces shrimp, ½ teaspoon wakame and ½ cup noodles into each jar. Top each with 1 tablespoon scallions. Fit 1 piece of kombu between the ingredients and the side of each jar. Cover and refrigerate for up to 3 days.
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To prepare each jar: Add 1 cup very hot water to the jar, cover and shake very well to dissolve the miso. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Discard the kombu. Stir to make sure the miso is dissolved. Let stand a few minutes before eating.
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To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.
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Equipment: Three 1½-pint wide-mouth canning jars
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Tips: An essential umami ingredient in Japanese dashi broth, kombu is dried kelp; wakame—another dried seaweed—is typically in miso soup. Find them in natural-foods stores and Asian markets. For ½ cups cooked noodles, start with 3 to 4 oz. dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars
