Tofu and Veggie Noodle Soup in a Jar


Tofu and Veggie Noodle Soup in a Jar

1 serving


  • 1 teaspoon vegetable stock base
  • ¼ teaspoon grated ginger
  • ¼ teaspoon grated garlic
  • ¼ cup cubed prepared tofu
  • ½ cup vegetable noodles (zucchini, carrot or squash)
  • 2 Tablespoons fresh chopped parsley
  • 2 Tablespoons thinly sliced green onions


In a resealable glass pint jar, stir together the vegetable stock base, ginger and garlic. Add the vegetable noodles and tofu to the jar. Top with parsley and green onions. noodles. Seal jar and refrigerate for up to 4 days.

When ready to serve, remove parsley and green onions to a small plate or napkin. Add boiling water to the jar and stir gently. Seal the jar and let sit 2 to 3 minutes. Open the jar and serve with parsley and green onions, if desired.



Save time and pick up the tofu at your local Lakewinds Food Co-op deli counter or use leftover prepared tofu.


Pick up pre-spiralized vegetable noodles from the produce section of your local Lakewinds Food Co-op.