Peanut Noodle Cup Soup

Name: Peanut Noodle Cup Soup
Total time: 20 min
Ingredients: 1/4 cup smooth natural peanut butter; 1/4 cup reduced-sodium tamari; 2 tablespoons water; 1 tablespoon minced garlic; 1 tablespoon grated fresh ginger; 1 (7-ounce) package precooked Thai noodles; 1 cup thinly sliced napa cabbage; 1 cup matchstick carrots; 1 cup thinly sliced red bell pepper; 1 cup diagonally sliced snow peas; 1 (8-ounce) block extra-firm tofu, drained and cubed (1/2-inch), divided; 3 cups reduced-sodium vegetable broth, divided

5.0

(4)

3 Reviews

This peanut noodle soup is packed with tender-crisp vegetables and tofu. The base is made ahead of time so the tofu has a chance to absorb some of the flavor before the broth is added. Packaged precooked noodles save on prep time, but any leftover noodles can be used in their place. If the precooked noodles are sticking together, soak them in hot water for a few minutes to help them loosen up.

By

Jasmine Smith

Published on December 28, 2023

Tested by

Amanda Holstein

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Ingredients

1/4 cup smooth natural peanut butter
1/4 cup reduced-sodium tamari
2 tablespoons water
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 (7-ounce) package precooked Thai noodles
1 cup thinly sliced napa cabbage
1 cup matchstick carrots
1 cup thinly sliced red bell pepper
1 cup diagonally sliced snow peas
1 (8-ounce) block extra-firm tofu, drained and cubed (1/2-inch), divided
3 cups reduced-sodium vegetable broth, divided

Directions

Whisk peanut butter, tamari, water, garlic and ginger together in a medium bowl. Divide evenly among 4 (1-pint) canning jars or microwaveable airtight containers. Top each jar with 1/4 cup each noodles, cabbage, carrots, bell pepper and snow peas. Top each with 1/3 cup tofu. Cover and refrigerate for up to 4 days.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
To prepare 1 jar of soup: Add 3/4 cup broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot and the vegetables are tender, 2 to 3 minutes total. Let cool for 5 minutes.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless

To make ahead

Prepare through Step 1. Refrigerate covered jars for up to 4 days.

Equipment

4 (1-pint) canning jars or microwaveable airtight containers

Nutrition Information

Serving Size: 1 3/4 cups

Calories 296, Fat 12g, Saturated Fat 2g, Cholesterol 0mg, Carbohydrates 28g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 4g, Sodium 735mg, Potassium 111mg

EatingWell.com, December 2023