-
Course
Main
-
Prep time
5 Mins
-
cook time
30 Mins
-
servings
3
-
Author
-
1
Preheat oven to 400°F (200°C).
-
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.
-
3
While garlic is roasting, cook noodles per directions on package. Drain, rinse under cold water and toss with a teaspoon of olive oil.
-
4
Divide roasted garlic, ginger, miso paste, and soy sauce between three 32oz mason jars. Whisk until uniform.
-
5
Add noodles, lemon, tofu, kale, spring onions, and seaweed to jars. Refrigerate until ready to serve (keeps for 2-3 days).
-
6
When ready to serve, remove jar from fridge and allow to come to room temperature before adding hot water or stock. Stir, being mindful the jar will be hot, and serve immediately.
Instruction video
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.