½ cup vermicelli rice noodles (roughly a 2x3 inch piece from a block)
4 baby carrots, sliced into match sticks
2 mini bell peppers, sliced into thin rings
1-2 fresh ginger, thinly sliced
2 fresh jalapeños, sliced
2 tablespoons edamame, shelled
1 teaspoon low-sodium broth concentrate
8-10 ounces water
Directions
1.Wash hands with soap and warm water. Wash produce well and chop as directed.
2.Place noodles, vegetables, and broth concentrate in a 16-ounce mason jar.
3.When ready to eat, add 8-10 ounces of water, filling the jar to about ½ inch below the jar lip.
4.Place jar (without lid) in the microwave for 2½ -3 minutes. Keeping an eye on it to be sure the liquid bubbles, but doesn’t bubble over.
5.Allow soup to rest for 5 minutes and enjoy! CAUTION: Jar will be hot, so use a towel when handling.
Note: The noodles, vegetables, and broth concentrate may be stored with a lid in the refrigerator for up to 5 days. Do not add water until ready to cook and eat.