1/2 cup (40 g) nutritional yeast flakes*
2 tablespoons kosher salt
2 tablespoons onion flakes (can substitute 1 tablespoon onion powder)
1 1/2 teaspoons garlic powder
3/4 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon wasabi powder (if you can’t find it, leave it out)*
1/8 teaspoon ground ginger
1 tablespoon coconut palm sugar (can substitute regular granulated sugar)
4 “nests” gluten free ramen or rice noodles*
2 cups fresh baby spinach leaves
3/4 cup shredded carrots (from about 2 medium carrots)
1 cup cubed extra-firm tofu or diced cooked chicken
2 tablespoons gluten free miso paste*
4 teaspoons gluten free soy sauce*
1/4 cup Bouillon Powder
1/2 to 3/4 cup chopped fresh scallion greens*
First, make the bouillon powder. Place all of the bouillon ingredients in a medium-size bowl and mix to combine well. Place in a resealable glass container (a small mason jar works great), and set aside.
Next, cook the noodles one nest at a time according to the package directions or by boiling them in about a quart of water until they separate and begin to soften. Drain in a colander and rinse with cold water to stop the cooking, and set them aside briefly.
To assemble the instant soups, set out four heat-safe jars that can accommodate about 20 fluid ounces in volume (I used 19.6-ounce straight-sided Weck jars). In each jar, layer the ingredients in the following order: 1/2 cup spinach leaves, 1/4 cup shredded carrots, 1/2 cup tofu or chicken, 1/2 tablespoon miso paste, 1 teaspoon soy sauce, one nest of softened noodles, 1 tablespoon bouillon powder and, finally, scallion greens to taste (at least 2 tablespoons). Cover and store in the refrigerator until ready to serve.
When ready to serve, fill each container with boiling water (leaving a small space to permit covering the container) and cover tightly. Allow the container to steep for 2 minutes. Open, stir gently and enjoy.
Adapted from Serious Eats Instant Noodles.
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