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Course
Main
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Prep time
5 Mins
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cook time
30 Mins
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servings
3
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Author
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1
Preheat oven to 400°F (200°C).
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2
Cut top off garlic bulb to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 mins, or until cloves are soft and caramelized. Allow to cool slightly, then squeeze roasted garlic out of skins and set aside.
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3
While garlic is roasting, cook noodles per directions on package. Drain, rinse under cold water and toss with a teaspoon of olive oil.
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4
Divide roasted garlic, ginger, miso paste, and soy sauce between three 32oz mason jars. Whisk until uniform.
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5
Add noodles, lemon, tofu, kale, spring onions, and seaweed to jars. Refrigerate until needed (keeps for 2-3 days).
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6
When ready to eat, pour stock or water on top, being mindful the jar will be hot. Stir and serve immediately.
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