My friend gave me the idea of Mason Jar Soup. You will thank me after making these mason jar soups because it will save you lots of time on your food prep. It’s quick and simple and it’s soup season. Who doesn’t love to save time? Food prepping can be brutal at times but this will make your week so much easier!
Dust off those old canning jars that have been sitting in the cupboard and put them to good use. Just need a few ingredients and you have soup for the week!
- Curry paste
- Better Than Bouillon
- Veggies (carrots, frozen peas and fresh spinach)
- Protein (extra firm tofu or cooked chicken)
- Rice noodles or cooked rice
Add the curry paste and Better Than Bouillon ingredients first so it’s at the bottom of the jar.
Mae Ploy yellow curry paste is what I normally buy. I usually add maybe a 1/2 teaspoon per jar. If you like your soup spicy add more. I usually buy this at my local Asian supermarket but I’ve seen it in major grocery stores too.
Better Than Bouillon is a must-have condiment. This is good in a lot of dishes especially in the mason jar soup. You can use it when you cook your basics with chicken, veggies and pasta.
Next add the vegetables that you picked out. I used thinly sliced carrots, frozen peas and fresh spinach. Add the extra firm tofu or cooked chicken and top with rice noodles (or rice). Pop the lid on it and put it in the fridge until you are ready to eat it.
Add hot water, put the lid back on, shake it up a little and let it seep for a few minutes so the noodles and veggies soften. Stir and eat up!
Mason Jar Soup
- 1/2 tsp Yellow Curry Paste - per jar or more if you want it spicy
- 1 tbsp Better Than Bullion - per jar
- 1 package extra firm tofu cut into pieces, divided
- 1 carrot thinly sliced (use a peeler) divided
- 2 cups frozen peas divided
- 2 cups spinach divided
- 1 package rice noodles divided
- or 1/2 cup cooked rice - per jar
Start layering your mason jar with all of the ingredients, wet to dry. First start with curry paste and Better Than Bouillon.
Follow with adding in the carrots, frozen peas, spinach and tofu. Add as much or as little veggies as you like. There is no set amount. The ingredients list I provided is just a guideline, there is no wrong way to make this soup!
Top with dry rice noodles or rice, screw on the lid and put it in the fridge until you are ready to eat it.
Fill jar 2/3 of the way with hot water and let it seep for a few minutes until the noodles and veggies are soft.